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How to make Curried salmon with turmeric rice and raita

Yield = 4
Prep time: 0:25
Cook time: 0:25
Total time: 0:50

Ingredients

  • 4 x 150g skinless salmon fillets
  • 2 tablespoons mild korma curry paste

Cucumber raita

  • 1/2 cup (140g) Greek-style yoghurt
  • 1/2 cucumber, seeded, finely chopped
  • 1 tablespoon mint, finely chopped

Turmeric rice

  • 2 teaspoons vegetable oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 1/2 cups (300g) basmati rice, rinsed
  • 2 1/2 cups (625ml) chicken stock
  • 1/4 cup (20g) toasted flaked almonds
  • 2/3 cup coriander leaves, coarsely chopped

Method

  • Step 1 To make the turmeric rice, heat the vegetable oil in a medium saucepan over medium heat. Add the onion and cook for 3 mins. Add the garlic, cumin and turmeric. Cook, stirring, for 1 min. Add the rice and cook, stirring, for 2 mins. Add the stock and bring to the boil. Reduce heat to low. Cover and cook for 15 mins or until rice is almost tender. Remove from the heat. Set aside for 10 mins to steam. Use a fork to separate the grains. Stir through the almonds and coriander.
  • Step 2 Meanwhile, heat a chargrill or barbecue plate on high. Rub the salmon all over with the curry paste to coat. Cook the fish for 3 mins each side or until cooked through.
  • Step 3 To make the cucumber raita, combine the yoghurt, cucumber and mint in a small bowl. Season well.
  • Step 4 Divide the turmeric rice between serving plates. Break the salmon into large pieces and place on the rice. Top with raita, to serve.