Style at Home (UK)

Japanese salmon & veg curry

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Takes 30 mins serves 4 2tbsp sunflower oil 1 sweet potato, peeled and cut into chunks 100g Chinese curry paste 250ml hot vegetable stock 1 small cauliflowe­r, cut into florets 4 x 125g salmon fillets 2tbsp teriyaki sauce 200g green beans

1/2 lime, cut into wedges

1 Heat 1tbsp oil in a pan, add the sweet potato and fry for 4-5 mins, then add the curry paste and stock. Gently simmer, covered, for 10-15 mins until the potato is almost cooked through. 2 Add the cauliflowe­r to the pan, then replace the lid and continue cooking. 3 Heat the remaining oil in a large pan and add the salmon fillets, skin side down. Cook on a high heat for 3-4 mins until crisp, then turn over and fry for a further 2-3 mins until cooked through, basting the fish regularly with the teriyaki sauce. 4 When the salmon is almost done, add the green beans to the curry sauce and cook until tender. Serve with the lime wedges.

 ??  ?? only 30 mins
only 30 mins

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