Salmon Tikka Masala

with Quinoa
Enjoy this succulent Indian-spiced curry with healthy sides!
Cals 782 · Prot 51 · Carbs 61 · Fat 37
Low-Carb
Try Hello Chef Now
30 min
photo
Enjoy this succulent Indian-spiced curry with healthy sides!
Cals 782 · Prot 51 · Carbs 61 · Fat 37
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Skinless salmon fillet
350 Grams
Brown onion
1 Piece
Water
300 ML
Chicken stock cube
1 Piece
Tomato paste
50 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Ginger garlic paste
10 Grams
Smoked paprika powder
2 Grams
Curry powder
5 Grams
Garam masala
2 Grams
Chipotle powder
2 Grams
Cooking cream
100 ML
Honey
15 Grams
Quinoa
White quinoa
100 Grams
Water
250 ML
Salt
0.5 Tsp
To serve
Cucumber
2 Piece
Lime
1 Piece
Fresh coriander
15 Grams

Tips for fussy eaters

Can't handle the heat? Leave out the chipotle!

Pro tip

Use any leftover cream later in the week for omelettes, scrambled eggs, sauces or simply for pouring over fresh strawberries!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep ingredients

Slice the salmon into skinless goujons. Finely peel and chop the onion. Boil the measured water and dissolve the chicken stock cube and tomato paste in it. 
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2 Boil quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
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3 Start curry

Meanwhile, heat a pan over a medium-low heat with a drizzle of vegetable oil. Once hot, add the onion with a pinch of salt. Fry for 7-8 min until softened. Add the ginger garlic pastesmoked paprikacurry powdergaram masala and chipotle powder (spicy!). Fry for 2 min. Add the stock, cover with a lid and simmer for 10 min.
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4 Make salad

Meanwhile, chop the cucumber. Finely chop the coriander (same some for garnish). Slice the lime into wedges. Place the cucumber and coriander in a bowl and add a squeeze of lime juice. Reserve the remaining lime wedges. 
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5 Add salmon

Add the salmon goujons to the curry sauce and cook for 2 min. Add the cream (see pro tip) and honey. Simmer for a final 2-3 min. Season with a generous squeeze of lime juice.
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6 Serve

Serve the salmon curry over the quinoa with the limey cucumbers to the side. Garnish with any remaining fresh coriander leaves.

Tips for fussy eaters

Can't handle the heat? Leave out the chipotle!

Pro tip

Use any leftover cream later in the week for omelettes, scrambled eggs, sauces or simply for pouring over fresh strawberries!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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