Quick Turmeric and Saffron Salmon Curry


2 Tablespoons Turmeric and Saffron Tandoori Paste
250ml coconut cream
200 ml chicken stock
Juice of 1 lime
½ teaspoon Chilli flakes (optional)
400gms salmon fillet, trimmed

To serve 

Fried shallots
Steamed rice and roti


  1. Fry Tamarind Tree Turmeric and Saffron Tandoori Paste in a little olive oil to release flavours
  2. Add coconut milk and chicken stock and bring to a simmer.
  3. Add lime juice and salmon and cook for 7-10 minutes until salmon is just cooked through
  4. Serve with rice, shallots, coriander and a squeeze of lime

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