⅓ cup korma curry paste
2 tbsp Greek-style natural yoghurt
4 boneless skinless salmon fillets
1 onion, thinly sliced
½ tsp ground turmeric
½ tsp cumin powder
⅓ cup dried apricots, thinly sliced
2 tbsp currants
1 ½ cups basmati rice
pomegranate seeds, to garnish
roughly chopped pistachios, to garnish
fresh coriander leaves, to garnish
- Combine yoghurt with 2 tablespoons of the korma paste in a bowl. Spread over salmon fillets to coat. Heat 1 tablespoon oil in a large wide, deep frying pan, with a lid, over medium-high heat. Cook salmon fillets for 2 min each side or until browned. Transfer to a plate, set aside.
- Heat a further 1 tablespoon of oil in the same pan. Add the onion, cook 3 min. Stir in remaining curry paste and spices, cook 30 sec. Add the apricots, currants, rice and 3 cups water. Bring to the boil, cover with a lid, reduce to low heat and cook for 10 min.
- Remove lid and place salmon pieces on top of rice. Cover and cook for a further 8–10 min. Stand, covered, for 5 min or until salmon is cooked. Garnish with pomegranate seeds, chopped toasted pistachios and coriander leaves. Serve with yoghurt if desired.