Ja­panese salmon & veg curry

Style at Home (UK) - - Everyday Dinners -

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

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