3-4
Medium75g Red lentils
400ml Vegetable stock
1 small Onion grated
2 Tomatoes, chopped
20g Chopped coriander
50g Shemin’s Seafood, Indian, Massaman or Goan Curry Paste
plus a small amount for the salmon
2 x 130g Fillets of salmon
Groundnut oil or sunflower oil
60g Chopped coriander
Cooked basmati rice and naan bread, to serve
Tip:
A great way to bring extra flavour to this dish is to marinate the salmon with Shemin’s Seafood Curry Paste before starting the dahl. Even better to leave the salmon for a couple of hours in the fridge to marinade and really soak in the flavour.
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Verified curry loverthe new sauces are delicious!!!! And so easy. Are you going to make a Goan one?
Verified curry loverGreat pastes really enjoy using them. Good quality and delicious taste. Thank you
Verified curry loverWe have stopped ordering takeaways, the family now only ask for a Shemin's!
Verified curry loverSimply The Best! curry you can buy
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Verified curry loverFabulous curries
Verified curry loverExcellent Products
Verified curry loverI love the pastes. They're fresh and easy to use.
Verified curry loverI find your products to be excellent
Verified curry loverEasy to order
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