Salmon in Red Bell Pepper Curry

• 1. Preheat the oven to 180°C (350°F). 

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• 2. Pat the Salmon fillets dry and season with the madras curry powder, smoked paprika, and peri peri seasoning. 

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• 3. Place the Salmon fillets on a baking tray and grill for 3 minutes. Remove from the oven and set aside. 

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• 4. Increase the oven temperature to 200°C (390°F). 

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• 5. Add the red bell peppers, red onions, carrots, ginger, and garlic to a bowl. Drizzle with olive oil and toss until evenly  coated. 

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• 6. Spread the vegetables onto a baking tray and roast for 8–10 minutes until softened and lightly charred. 

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• 7. Transfer the roasted vegetables to a blender and blend until smooth and creamy. 

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• 8. Heat a large saucepan over medium heat. Add a drizzle of olive oil and the cumin seeds. Cook for 30 seconds until fragrant. 

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• 9. Stir in the madras curry powder, turmeric, smoked paprika, and peri peri seasoning. Cook for 1 minute, stirring continuously. 

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• 10. Pour the blended red bell pepper mixture into the saucepan and simmer for 5 minutes. 

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• 11. Add the tomato purée and red pepper paste. Stir well and cook for a further 2 minutes. 

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• 12. Season with salt and black pepper, then add the freshly squeezed lemon juice. 

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• 13. Gently place the grilled salmon fillets into the sauce, ensuring each fillet is coated in the rich red pepper curry. 

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• 14. Reduce the heat and allow the curry to simmer for 5 minutes until the salmon is fully cooked and infused with the flavours of the sauce. 

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• 15. Garnish with the blended coriander, blended dill, and chopped spring onions. 

• Serve hot with boiled potatoes, rice, chapati.

• Roast the vegetables until slightly charred for a deeper, sweeter flavour and even richer curry sauce.