Salmon Tikka Masala

cook 20 mins
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 1 teaspoon grated fresh root ginger
  • 1 red pepper, sliced
  • 3 tablespoons tikka masala paste
  • 400 g (13 oz) can chopped tomatoes
  • 375 g (12 oz) salmon fillet, cut into chunks
  • 75 ml (3 fl oz) single cream
  • 75 ml (3 fl oz) natural yogurt
  • salt and pepper
  • handful of coriander, chopped, to garnish
  • naan bread, to serve
  • Heat the oil in a large saucepan. Add the onion, garlic and ginger and cook for 3 minutes until softened. Add the red pepper and cook for a further 2 minutes. Stir in the tikka masala paste followed by the tomatoes and bring to the boil. Cook for 5 minutes.
  • Reduce to a simmer, add the salmon and season. Cook for 8 minutes or until cooked through. Stir through the cream and some of the yogurt leaving a little to drizzle on top, then scatter with the coriander before serving with naan bread.
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