• 80g Young’s Pink Salmon & Alaska Pollock Pieces
  • 600g steamed basmati rice
  • 520g curry sauce
  • 88g diced onions
  • 5g garlic puree
  • 5g ginger puree
  • 24g madras curry paste
  • 240g chopped tomatoes
  • 60g water
  • 3g concentrated fish stock
  • 6g frozen coriander
  • 48g light coconut milk
  • 6g sugar
  • 24g rapeseed oil
  • 11g corn flour
  • Cooking time

  • Serves



  1. Make a base with the corn flour & the water. Heat the oil & fry the onions until soft, add the garlic & ginger puree & the madras curry paste & fry for a couple of minutes.
  2. Add the chopped tomatoes, fish stock & sugar & whisk in the corn flour & water slurry & continue to cook until the sauce has thickened stirring all the time. Once sauce has thickened, stir in the coriander.
  3. Preheat oven to 200°C/Fan 180°C/Gas 6. Place the fish into the base of a baking dish & pour over the sauce & bake in the oven for 25-30 minutes.
  4. Serve the fish curry with steamed basmati rice.

Nutritional information

Values per 100g

Energy (kcal)105

Energy (kJ)445

Protein (g)5.9

Carbohydrates (g)13.3

of which sugars (g)1.2

Fat (g)3.1

of which saturates (g)0.5

Fibre (g)0.6

Sodium (g)0.2

equivalent as salt (g)0.2

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