Salmon Butter Masala Recipe

Using Salmon in curry is perfect for the warmer months for a lighter version of your favourite Indian dishes. Using Kohinoor’s Butter Chicken to create our Salmon Butter Masala ensures an easy time in the kitchen.

Ingredients

4 Salmon Fillets
1 Kohinoor Butter Chicken Cooking Sauce
1 onion, sliced
1 garlic clove, crushed
1 inch piece ginger, grated
1 lemon, sliced
1 bunch curry leaves
1 tsp turmeric
1 tsp mustard seeds
1 tsp coriander seeds
2 tbsp oil

Method

Pre-heat oven to 180˚C
In an oven-friendly pan, heat the oil and add the onion, garlic and ginger.
Gently fry until the onions are soft. Add the mustard seeds and coriander seeds until they start to pop.
Add the turmeric and 4-5 curry leaves, then cook for a further 2 minutes.
Add the Kohinoor Butter Chicken Sauce and stir well. Simmer for 5 minutes.
Add the salmon fillets to the pan and gently spoon the sauce over the fillets until they’re covered.
Add half the lemon slices under and around the salmon and bake for 15-20 minutes until the salmon is cooked.
Serve with lots of black pepper, curry leaves, and fresh lemon.