TODAY’S RECIPE:

One-pan tikka salmon with jewelled rice

A COLOURFUL and tasty dish. Serves 3.

Ingredients

3 tbsp tikka curry paste 150ml pot natural low-fat yogurt

3 salmon fillets, skinned

2 tsp olive oil 1 large red onion, chopped 1 tsp turmeric

50g/2oz soft dried apricots, chopped

200g/7oz brown basmati rice 100g pack pomegranate seeds Small pack coriander, leaves picked

Method

1 Combine 1tbsp of the curry paste with 2tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.

2 Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for five minutes to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 minutes. Cover with a lid, lower the heat to a gentle simmer and cook for 15 minutes more.

3 Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15 to 20 minutes more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.

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