Cheat’s salmon and potato curry
- Published: 28 Feb 06
- Updated: 26 May 25
We’ve used a good quality jar of ready-made curry sauce to have this fragrant fish curry on the table in only 30 minutes.
-
Serves 3
-
Ready in 30 minutes
Advertisement
Ingredients
- 2 medium potatoes, cut into bite-size pieces
- 1 tbsp vegetable oil
- 1 onion, sliced
- 425g jar Patak’s Kashmiri Rogan Josh curry sauce
- 2 skinless salmon fillets, cut into large chunks
- 2 good handfuls cherry tomatoes, halved
- Fresh coriander leaves, to garnish
Advertisement
Method
- Cook the potato in boiling water for 8 minutes, until almost tender. Drain.
- Heat 1 tablespoon vegetable oil in a large, deep frying pan over a medium heat. Add 1 sliced onion and cook, stirring, for 3-4 minutes.
- Add the curry sauce, then put a good splash of water into the jar and swish out into the pan. Stir in the potatoes, then gently stir the fish into the sauce. Simmer for 5 minutes.
- Add the cherry tomatoes and cook for a further 5 minutes, until the tomatoes have softened and the salmon is cooked through. Season to taste, divide between bowls and garnish with the coriander. Serve with boiled basmati rice, poppadoms and lime pickle.
Recipe continues after advertising
Advertisement
- Recipe from March 2006 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
