Spiced salmon with traybaked sag aloo
Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin...
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Cooking tools:
- Oven
- Stove
- Pot
- Colander
- Roasting pan
- Kettle
- Wooden spoon
Ingredients
- 1kg floury potatoes, such as Maris Piper, peeled and cut into 2cm chunks -
- olive oil, for roasting -
- 1 tsp turmeric -
- 2 tsp ground cumin -
- 1 tsp chilli flakes -
- 200g spinach -
- 1 x 500g salmon fillet -
- 2 tbsp tandoori or tikka spice paste -
- 100ml double cream -
- lemon wedge, to serve -
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