Prawn and Salmon Butter Curry
60Min
Easy
Ingredients
4
ingredient_quantity
recipe ingredient
260
g
Salmon Fillets
170
g
Frozen large prawns
200
g
Butter beans, drained
250
g
Cherry Tomatoes
1
packet
Maggi Juicy Butter Chicken
300
g
Basmati or long-grain rice, cooked (optional)
100
g
1 large Cucumber, cut into small pieces
80
g
tomatoes, cut into small cubes
1
small
red onion, finely diced
1
tablespoon
Lemon Juice
1
bunch
fresh coriander leaves, finely chopped
.
Nutrition Value
Energy
526.07 kcal
Protein
32.97 g
Carbohydrate
84.9 g
of which: sugars
8.21 g
Fibre
5.71 g
Fat
5.24 g
of which: saturates
1.53 g
Information per serving
Instructions
60 Minutes
-
Step1
10 MinPreheat the oven to 180C (160C for fan ovens) or Gas Mark 4. Open out the bag from the top part of the Maggi sachet and place the salmon, frozen prawns, drained butter beans and cherry tomatoes into the bag. -
Step2
1 MinAdd the seasoning and 50ml water into the bag. Close the bag at the end using the red tie. Gently mix everything together by gently turning the bag. -
Step3
40 MinPlace the bag on its side into a large ovenproof dish, spreading out the ingredients. Place dish on the bottom shelf of the oven – ensure plenty of space inside the oven for the bag to inflate so that the bag doesn’t touch the bars of the oven. Bake for 35-40 minutes until everything is piping hot throughout. -
Step4
5 MinServe the curry with the steamed rice, kachumba salad (see tip below) and top with a scattering of coriander leaves! Ta dah! Tips Make a quick Kachumba salad – chop 1 small red onion, half a cucumber, some fresh tomatoes and add to a bowl with a squeeze of lemon juice and a little seasoning. Add chopped red chilli for heat if you like.
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