We use jarred curry pastes all the time, they’re really convenient! They’re choc full of spices that you’d have a hard time keeping your kitchen stocked with. The only problem is that when you’re cooking for 2 there’s often quite a lot left over, so unless you want to keep eating the same thing over and over you have to get inventive! This recipe for salmon with Balti paste definitely falls into that category – what’s more, it’s easy and totally delicious. You can really use any kind of fish fillets and any kind of curry paste, the recipe is very flexible.
For 2 people, you’ll need:
- 200 g new potatoes
- 1 tbsp olive oil
- 1 tsp mustard seeds
- 1 tsp nigella (black onion) seeds
- Pinch of salt
- 2 tbsp curry paste (we used Patak’s Balti paste, which is medium-hot – you can use whatever you have!)
- 2 tbsp natural yoghurt
- 2 salmon fillets
- 200 g baby leaf spinach
Start by halving your potatoes length-ways (so that they’re quite thin) and parboiling them placing in a pan of cold water and bringing to the boil, then simmering for 2-3 minutes. Bring the oven to temperature while you’re doing this – about 180 ºC should do it. Put your roasting dish into the oven to heat up. Once the potatoes have been parboiled, drain them and add the oil, mustard seeds, nigella seeds and the salt to the pan. Make sure the potatoes get a good coating, and one the roasting dish is nice and hot take it out of the oven and add the potatoes into it, savouring the satisfying sizzle! Put the dish back in the oven – the potatoes should take about 40-45 minutes to cook.
To prepare the salmon, mix together the curry paste and the yoghurt so that it forms a consistent light-coloured paste. Cover the salmon fillets in the paste in a bowl. About 15-20 minutes before the potatoes are ready to come out, move them aside in the roasting dish (or use a separate dish if you don’t have space) and put the salmon in. We had some particularly meaty fillets, but if yours are thinner they will probably take less time to cook.
Wilt the spinach in a pan on a low heat with some salt and pepper – it should only need about 5 minutes.
That’s all there is to it – this is a really simple meal and a great alternative to a standard curry. We hope you enjoy it as much as we did!