Using Salmon in curry is perfect for the warmer months for a lighter version of your favourite Indian dishes. Using Kohinoor’s Butter Chicken to create our Salmon Butter Masala ensures an easy time in the kitchen. 

Ingredients

4 Salmon Fillets
1 Kohinoor Butter Chicken Cooking Sauce
1 onion, sliced
1 garlic clove, crushed
1 inch piece ginger, grated
1 lemon, sliced
1 bunch curry leaves
1 tsp turmeric 
1 tsp mustard seeds 
1 tsp coriander seeds
2 tbsp oil

Method

  • Pre-heat oven to 180˚C
  • In an oven-friendly pan, heat the oil and add the onion, garlic and ginger. 
  • Gently fry until the onions are soft. Add the mustard seeds and coriander seeds until they start to pop. 
  • Add the turmeric and 4-5 curry leaves, then cook for a further 2 minutes. 
  • Add the Kohinoor Butter Chicken Sauce and stir well. Simmer for 5 minutes.
  • Add the salmon fillets to the pan and gently spoon the sauce over the fillets until they’re covered.
  • Add half the lemon slices under and around the salmon and bake for 15-20 minutes until the salmon is cooked.
  • Serve with lots of black pepper, curry leaves, and fresh lemon.  

Kohinoor Products

Kohinoor Butter Chicken Cooking Sauce

A mild and rich blend of tomato, dry fenugreek and garlic

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