Chefs Recipe: Salmon Curry with Yoghurt and Spiced Cauliflower Rice – Daylesford Organic Farm Gloucestershire

This week’s recipe comes from the glorious Daylesford Organic Farm in Gloucestershire, possibly the most well-known farm shop in the UK. A salmon curry with yoghurt and spiced cauliflower rice which is focused on nourishing mind and body for well-being in the Winter.

The Daylesford brand was founded by Carole Bamford to uphold her passion for sustainable living and holistic well-being, farming organically for over 35 years. Its real food – straight from their farm to your fork. It must be fresh, and full of flavour, packed with the many vitamins and minerals that come from natural food, picked and eaten at its peak.

She also created Bamford back in 2006 as a leading lifestyle brand for beautiful women’s and men’s clothing, the purest body and skincare products, and an exquisite homeware range – all using the finest natural materials. Be it their food, their restaurants (also try The Wild Rabbit, their gastropub with rooms in Kingham), or any of their product range, everything is executed with absolute quality and perfect purpose.

Daylesford is located in Kingham – Oxfordshire, Notting Hill – W11, Pimlico – SW1 and Marylebone – W1 and their range includes: shops, cafe’s restaurants, butchers, bakers, creameries, fishmongers, grocers, dairies, wine retail, cookshops, homeware ranges, garden shops and gifts. Daylesford in Kingham also offers Bamford Haybarn Spa and accommodation available at Daylesford Cottages.

Recipe: Salmon Curry with Yoghurt and Spiced Cauliflower Rice

INGREDIENTS: 

Serves 2

1 tsp cumin seeds

1 tsp coriander seeds

1 tbsp coconut oil

1 tbsp garam masala

2cm piece of turmeric, peeled and finely grated

3 shallots, finely chopped

2 garlic cloves, finely chopped

2cm piece of ginger, peeled and finely chopped

1/2 red chilli, finely chopped

200ml natural yoghurt

10g coriander, finely chopped

Lime juice to taste

1 tbsp sesame oil

2 organic salmon fillets, with skin

Handful of greens (spinach, roughly chopped chard, cavolo nero or kale)

Handful of cashew nuts, toasted

Sprinkling of coconut chips, toasted

Salt and black pepper

For the Spiced Cauliflower Rice

1 tbsp cumin seeds

1 tsp coconut oil

1/2 red onion, finely chopped

1 garlic clove, finely chopped

1/2 red chilli, finely chopped (optional)

1/2 cauliflower (roughly 300g)

15g coriander, roughly chopped

Juice of 1/4 lime

 METHOD:

For the Curry:

Put the cumin and coriander seeds into a pan over a low heat and leave for 2-3 minutes or until the aromas are released. Transfer to a pestle and mortar and grind coarsely. Return to the pan with the coconut oil, garam masala, turmeric, shallot, garlic, ginger and chilli and saute until the shallots have softened.

Stir the yoghurt, add the coriander, then season with salt, pepper and lime juice to taste. Set aside.

For the Cauliflower Rice:

Toast the cumin seeds in a small pan as above. When fragrant, add the oil, onion, garlic and chilli, if using, and saute for 2-3 minutes or until the onion is soft. Meanwhile, break the cauliflower into smaller florets and put into a food processor. Pulse gently until the cauliflower resembles uncooked rice. Stir it into the pan of spices before placing over a medium heat and adding 3 tablespoons of water. Cook gently for 4-5 minutes, until the cauliflower is just beginning to soften. Add a little more water if the pan looks dry. Remove from the heat, stir through the coriander and lime and transfer to a bowl.

Rinse your pan and return it to the heat with the sesame oil. When the rice is hot, season the salmon and place it in the pan, skin side down. Fry for 3-4 minutes, until the skin is crispy, before turning over and cooking for 1-2 minutes on the other side, or until done to your liking.

Put the greens into a colander and pour over a kettle of boiling water, leave to strain.

Gently reheat the curry sauce, divide the cauliflower between two bowls and top with the curry then the greens. Place the Salmon fillets on top, scatter over the cashews, and coconut chips and serve with an extra drizzle of lime if you wish.

View the seasonal recipe e-book from Daylesford for more delicious and nutritious recipes designed to enhance well-being.

Daylesford, Near Kingham, Gloucestershire, GL56 0YG

T: 01608 731700

 

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