I can’t take credit for this – it belongs to Jamie Oliver. But I make it so often I think I’ve earned the right to share it with you. I always keep some salmon fillets in the freezer and pull them out for this when I realise it’s 7.30pm already, and I need to eat before I start turning into a diva (i.e. Monday-Friday). Think healthy fast food.
It doesn’t really matter which veg you include – I use whatever I have in my fridge, or you could just add one of the bags of pre-made stir-fry veg if you really do want to save time.
Ingredients (serves 2):
200g basmati rice
2 salmon fillets (Jamie dices his, I just leave mine whole as I’m lazy like that)
1 crushed garlic clove
1 thumb-sized piece of fresh root ginger finely cut (or I use the ‘Very Lazy’ ginger – see the theme here? Fiddling around peeling ginger frustrates me)
1 fresh red chilli finely chopped
bunch of fresh coriander – leaves picked and stalks finely chopped
1 heaped tablespoon Pakta’s tandoori curry paste (or I use whatever curry paste I happen to have in my fridge – it all tastes just as good)
Half a 400ml tin of coconut milk (this is soooo much cheaper if you pick it up from the ‘foreign foods’ aisle in the supermarket, rather than in the section with the noodles, stir-fry sauces etc.)
Handful of mangetouts
Handful of bansprouts
Cook rice according to packet instructions. Add the garlic, ginger, half the chopped chilli and coriander stalks to a wok on a high heat. Stir for 30 seconds and then add the curry paste and stir for another 30 seconds. Add the salmon, cook for a minute or so, then add the mangetout (or whatever stir-fry veg you have) and coconut milk. Let everything cook for a couple of minutes and season to taste.
Drain the rice and divide between your serving bowls before spooning the salmon and veg on top. Halve the lime and squeeze over the juice. Sprinkle over the coriander leaves and chopped chilli. Jamie also sprinkles on crushed peanuts if you like that sort of thing.
Don’t thank me, thank Jamie.