Mild Salmon and Sweetcorn Curry

Method

Make it happen

1. 01

   Soften diced onion in oil for 7 minutes over a medium heat, then add garlic, mild curry powder and turmeric and fry gently for 1 minute.

2. 02

   Add chopped tomatoes, stock and salt and simmer 10 minutes to form a mild, smoothable sauce; blend carefully if a smoother texture is preferred.

3. 03

   Add sweetcorn to the tomato curry sauce and simmer 5 minutes, then stir in cream.

4. 04

   Nestle salmon cubes into the sauce and poach for 5–8 minutes until cooked and flaking, without stirring roughly.

5. 05

   Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.

6. 06

   Taste, adjust the seasoning and spoon the hot curry over the rice to serve.