Indian Spiced Salmon and Prawn Jalfrezi
Authentic Indian spiced salmon and prawns pan-fried in a Jalfrezi curry sauce.
Contains Shellfish, Fish
400g fresh salmon, cut into bitesize chunks
200g raw prawns, peeled
2 tsp of ground cumin
2 tsp of ground coriander
2 garlic cloves, chopped
10g fresh ginger, finely chopped
1 red pepper, chopped
1 green pepper, chopped
500g Blenders Jalfrezi Sauce
10g fresh coriander leaves
280g basmati rice, cooked
Cut the Salmon into bitesize pieces.
In a small bowl combine the coriander, cumin, garlic and ginger. Sprinkle over the salmon and allow to marinade for an hour.
Heat a frying pan with a little oil and fry the salmon pieces for 3 minutes. Remove from the pan and set aside.
In the same pan fry the prawns for 2 to 3 minutes, remove and set aside.
Add the red and green peppers to the pan and cook on a medium heat for 2 to 3 minutes.
Add the Jalfrezi Sauce, reduce the heat to low and gently heat the sauce for about 5 minutes. Add the salmon and prawns to the sauce and heat for a further 5 minutes.
Serve on a bed of basmati rice and garnish with the coriander leaves before serving.