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.
Fragrant Salmon Tikka Curry Traybake
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.
High protein
1/3 daily fibre
5 plants
Serving size
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)
Nutritional Information
Calories: 750
Protein: 39g
Carbs: 57g
Fat: 42g
Fragrant Salmon Tikka Curry Traybake
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.
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Cooking Instructions
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
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