My husband always brags about this dish I accidently came up with. I had bought salmon and because it had spent a little too long in the fridge I decided to do it in curry. It's a winner!

Serves
4

Preparation

15min

Cooking

15min

Skill level

Easy
By
Average: 3.6 (13 votes)
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Ingredients

  • 2 large fillets of salmon 
  • 500 g prawns (optional)
  • 20 g butter 
  • 1 splash olive oil 
  •  1 onion, chopped 
  •  2 cloves garlic, chopped 
  •  1 tbsp plain flour 
  •  2 tsp curry powder 
  •  Lemon juice, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Heat the butter and oil in a saucepan over low heat. When the butter is melted, add the flour and curry powder. Stir for 10-15 minutes, then add the lemon juice. In frying pan cook prawns and add to curry, then partially cook salmon, cut into larges pieces and add to curry. Serve with balsamic rice.