This week I rustled up a home made a curry paste and I have wanted to use it on everything. Here I used it to coat some salmon but its also fantastic on chicken (or for making Kenyan masala fries if you’re not dieting!)

 

Ingredients (makes half a jar of leftover paste):

1tbsp oil

2 cloves garlic

1 thumb-sized piece fresh root ginger

 0.5 teaspoon chilli powder

1 tablespoon smoked paprika

2 teaspoons garam masala or all spice

 1 teaspoon cumin seeds

 2 tablespoons tomato puree

1 chilli

1 small bunch fresh coriander

2 salmon fillets

Juice of 0.5 lemon

Salad (to serve)

Method:

1. Lightly toast the dry spices in a dry frying pan for about 30-60 seconds
2. Add to a food processor with the oil, ginger, puree, chilli and coriander, and puree into a thick paste.
3. Using a teaspoon or pastry brush, liberally coat the salmon fillets with the paste.
4. Fry the fillets in a little bit of oil over a medium heat, starting skin side down and turning once each side is cooked.
5. Serve with salad and a squeeze of lemon juice

Nutrition (per fillet with salad): Protein 35.6g, Fat 11.1g, Carbs 6.2g (264 kcal)