One-Pot Salmon and Asparagus Korma
One-Pot Salmon and Asparagus Korma
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- 1 pack of The Spice Tailor Delicate Korma Curry
- 2 tsp. vegetable oil
- 6 salmon fillets, lightly seasoned on both sides
- 1 good bunch of asparagus, bases snapped off and cleaned well
- 12 cherry tomatoes, halved
- 1 tbsp. chopped fresh tarragon (optional)
- Lemon juice
- Blanch the asparagus (place in boiling salted water for 1 -2 extra minutes - unless they are quite large, in which case, leave them in for an extra minute).
- Heat the oil in a wide non-stick frying pan. Add the spices from the spice sachet that come with our kit and cook for 20 seconds.
- Add the tomatoes and cook for 1-2 minutes over a high heat. Add both sauces from the pouches in the kit, as well as a small splash of water and the tarragon (if using). Bring to a simmer.
- Place the fish in the pan and tuck the asparagus in on the sides. Bring to a gentle simmer, cover, if you can, and cook for 5-6 minutes or until the salmon is cooked through.
- Squeeze over the lemon juice and serve with some new potatoes, rice or more veg.
- 1 pack of The Spice Tailor Delicate Korma Curry
- 2 tsp. vegetable oil
- 6 salmon fillets, lightly seasoned on both sides
- 1 good bunch of asparagus, bases snapped off and cleaned well
- 12 cherry tomatoes, halved
- 1 tbsp. chopped fresh tarragon (optional)
- Lemon juice
- Blanch the asparagus (place in boiling salted water for 1 -2 extra minutes - unless they are quite large, in which case, leave them in for an extra minute).
- Heat the oil in a wide non-stick frying pan. Add the spices from the spice sachet that come with our kit and cook for 20 seconds.
- Add the tomatoes and cook for 1-2 minutes over a high heat. Add both sauces from the pouches in the kit, as well as a small splash of water and the tarragon (if using). Bring to a simmer.
- Place the fish in the pan and tuck the asparagus in on the sides. Bring to a gentle simmer, cover, if you can, and cook for 5-6 minutes or until the salmon is cooked through.
- Squeeze over the lemon juice and serve with some new potatoes, rice or more veg.
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The korma has had a wonderful life journey so far. It started out as a simple dish of meat braised in yoghurt. It then got the royal stamp in Mughul courts around Indian in the 16th Century, where cream and nuts were added to enrich this simple-man’s dish to be court worthy. It grew in popularity to become one of the most recognisable Indian curries outside of India!
Our Delicate Korma Curry looks back to those distant, regal meals and has a flavour complexity that we think stands out from other Western adaptations of this historic dish. It is deliciously mild and aromatic in taste, so it adapts itself well to almost all ingredients - the choice is yours.
