One-pan tikka salmon with jewelled rice

Ingredients

• 3 tbsp tikka curry paste
• 150ml pot natural low-fat yogurt
• 3 salmon fillets, skinned
• 2 tsp olive oil
• 1 large red onion, chopped
• 1 tsp turmeric
• 50g soft dried apricots, chopped
• 200g brown basmati rice
• 100g pack pomegranate seeds
• small pack coriander, leaves picked

Description

Method

• STEP 1

  Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.

• STEP 2

  Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.

• STEP 3

  Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.