Growing up I remember sitting at the kitchen table and asking my Mum “Why do we eat rice nearly every night?” She explained that “Some people eat potatoes every day so it’s just the same as that”. Our family are of Mauritian heritage. I always remember going to the cash and carry on a Friday night with my Mum and Dad to pick up our huge bags of Tilda rice. Luckily I loved rice and still do. Giving up carbs would be disastrous for me. It’s part of my childhood and our family’s culture. I love it that Baby Munch and Big Munch are big fans of rice too.
So here’s the first recipe that’s appearing on Lucky Things. My salmon curry as it’s a really quick one. It’s all about convenience cooking in our house at the moment. That’s why curries are always a winner. Although we have a rice cooker (for dinner gatherings) and a microwave rice steamer, I always make sure there’s a supply of microwave rice pouches in the cupboard. As I usually make plain rice, it was fun trying out the new Tilda Aromatics basmati rice pouches. Just like my blogger pal Sunloveraliciareg, I love cooking along to music. So put on your favourite tunes for a Friday night and off you go…
- Raw salmon pieces (enough for 2 people)
- 1/2 of a tin of chopped tomatoes
- 1 clove of garlic
- 1 teaspoon of freshly chopped ginger
- 1 onion (white or red will do)
- 1 tablespoon garam masala
- 1 teaspoon grounded cumin
- 1 teaspoon tumeric (my Mum always says how it has healing powers!)
- 1 teaspoon cinnamon (a sweet compliment for the chilli)
- 1 teaspoon coriander powder (or even better use some fresh coriander)
- 1/4 teaspoon mustard seeds
- salt to season
- 1/4 cup of water (you may not need all of this)
- 1 fresh green finger chilli (I keep the seeds in) or 1/4 teaspoon chilli powder
- 1 packet of Tilda Aromatics rice – one pouch is enough for 2 people
- Serve with some home-made raita if your curry is spicy (mix of plain yoghurt, chopped cucumber, salt and paprika)
- If you fancy it, maybe a glass of wine or a beer whilst you’re cooking.
- Fry the onions. When they’re golden, add the mustard seeds, ginger and garlic.
- Add all of the spices and the chopped chilli. Swirl into a paste.
- Add 1/2 of a tin of chopped tomatoes. If your curry ends up being to spicy then you can add more tomatoes later on.
- This makes your curry sauce. My Uncle L taught me this. Rather than cooking your main ingredient first, such as fish, meat or veg , cooking this in the curry sauce helps it to soak up the spices. It helps to marinade the salmon whilst cooking.
- Add 1/8 of the cup of water to loosen up the curry spice paste.
- Let this curry sauce simmer for a few minutes. Then cut up the salmon into generous chunks.
- Add the salmon plus the salt for seasoning.
- Salmon cooks really easily so let it simmer for about 10 minutes. Rather than stirring this curry whilst cooking, lift sauce from the bottom to cover the salmon or gently turn it over to avoid it flaking. If the salmon is no longer pale pink all the way through then take it off the heat.
- Pop your Tilda Aromatics rice pouch in the microwave for two minutes. Don’t forget to snip off one of the top corners. Leave to stand for one minute before serving.
- Serve with a sprig of coriander or other salad leaves you have handy for a pretty plate of curry and rice.
If you wish, you can jazz up this recipe with prawns, mushrooms or spinach. For ease, you can also buy a ready-made curry powder mix instead of using the above selection of spices.
So do you like curries? If so, what’s your favourite curry? What’s your quick and easy recipe for a Friday or Saturday night in? What else do you like to eat rice with? What food reminds you of your childhood? Leave a comment and share the Lucky Things food love below…
This is a collaborative post where Tilda sent us some Tilda Aromatics pouches to enjoy.