Salmon, Chickpea & Broccolini Curry


A delicious yet healthy curry cooked in under 30 minutes. Salmon is such a versatile fish and takes on flavour well. Other lovely alternatives would be hake, Cod, Pollack or Haddock. I have added lovely Tenderstem broccoli at the end of the cooking process but green beans or asparagus would also work brilliantly. Happy Friday 😊



Paste ingredients

4-5 red dried Kashmiri Chilli or 2-3 red chillies

2 tins coconut cream

1 Tablespoon Tamarind Paste

1 thumb sized piece of ginger

5 cloves garlic crushed

1/2 Teaspoon Turmeric Powder

1 Teaspoon ground cumin

1 Teaspoon Black Pepper

1 Teaspoon ground Coriander

1 Cup Water

1 teaspoon honey ⠀⠀⠀⠀⠀⠀⠀⠀⠀


2 teaspoons curry leaves

1 teaspoon black mustard seeds

2 onions Chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 tin chick peas

4 salmon fillets

150g tenderstem broccoli

Optional - red onion, chilli, coriander to serve⠀⠀⠀⠀⠀⠀⠀⠀⠀

METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Preheat the oven to 210 degrees.

Blitz the paste ingredients in a bullet or a blender.

Reserve 2 teaspoons of the paste and coat the salmon fillets in it.


Heat the mustard seed and curry leaves in a little oil for a few minutes, remove and set aside. Sauté the onions until golden. Pour in the paste, sizzle for a minute and then add the drained chickpeas and cook gently for a 10-15 minutes. Loosen with a little water if need be. Add the salmon fillets and broccoli and into the oven for 10 minutes. Sprinkle with sliced red onion, coriander and chilli. Serve with Indian bread.