Serving size

1 person 2 people 4 people

Ingredients

4 tbsp tikka paste (Mustard)

(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
160g mangetout
1 pepper
200g brown rice

(100% Brown Rice)
2 onion
80g creamed coconut
11g vegetable stock powder

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
4 salmon fillets (Fish)

Allergens

Contains: Mustard, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	203Kcal	750Kcal
	848kJ	3137kJ
Fat	11g	42g
of which saturates	4.5g	16g
Carbohydrates	15g	57g
of which sugars	2.3g	8.7g
Protein	10g	39g
Salt	0.33g	1.2g
Fibre	3.0g	11g

Back

High protein 1/3 daily fibre 5 plants

Fragrant Salmon Tikka Curry Traybake

Prep time: 15 mins

Total time: 30 mins

Cuisine: Indian

Food group: Fish

A warming curry that comes together in a traybake, perfect for busy weeknights! Simply marinate responsibly-sourced salmon in fragrant tikka paste, then add to a traybake, along with luscious creamed coconut, sweet onions and crunchy peppers, and let the oven work its magic. Serve alongside fluffy rice, studded with mangetout, for the perfect bite.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Boil a half-full kettle
Pull out a medium bowl, large baking dish, a sieve & a measuring jug

Boil the rice

Add the rice to the saucepan and boil for 25-30 mins, until cooked
Meanwhile, cut the mangetout into thirds
In the final 2 mins of the rice cooking, add the mangetout to the saucepan. Drain together

Marinate the salmon

In the medium bowl, coat the salmon fillets in one-third of the tikka paste, 1 tsp oil and a generous pinch of salt. Leave to marinate
Preheat the grill to high (240C)

Prep the curry

Thinly slice the pepper and onions. Dissolve the creamed coconut, stock and remaining tikka paste in the jug with 200ml boiling water
In the large baking dish, add the pepper and onion. Place the salmon fillets, skin-side up, on top of the veg. Grill for 10 mins
After 10 mins, add the coconut mixture to the tray and cook for a further 10 mins, until the sauce has thickened. Add a splash of water to loosen if needed

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Serve the curry into bowls, with the rice alongside. Top with the grilled salmon