A rich, vibrant dish full of roasted veggies, layered spices, and a deep citrus finish.

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Ingredients

• 1kg  salmon fillets
• Garlic (minced or crushed)
• Black pepper
• 2 onion, sliced (optional)
• Bunch spring onions, chopped
• gluten-free curry paste 
• 1 tbsp garam masala
• 1 tbsp sweet paprika
• 1 tbsp black pepper
• ½-1 KG  small sweet potato, peeled and cubed
• ½ Kg  frozen green beans
• ½ KG  Brussels sprouts (optional – roast for best flavour)
• ½-1Kg broccoli florets
• 2 basa fillets (optional for added richness)
• Smoked paprika
• Water (to create curry sauce)
• 10 kaffir lime leaves
• 3 stalk lemongrass, finely chopped or blended
• 1–2 limes (for finishing)

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Instructions

1. Bake the Salmon & Sweet Potato

• Preheat oven to 200°C (390°F).
• Place salmon fillets on an oiled tray  drizzle with olive oil with garlic and pepper. Bake until crisp and golden.
• On a separate tray, roast sweet potato cubes (and Brussels sprouts if using) until soft and slightly caramelised.

2. Prepare the Curry Base

• In a large frying pan or big dish that is oven proof , sauté onions and spring onions in oil until soft.
• Stir in curry paste, garam masala, and sweet paprika to ignite the spices.
• Add frozen green beans (and other veggies if you’re not roasting them) and stir through.

3. Cook the Basa (optional)

• In a separate pan, cook frozen basa fillets with garlic, pepper, and smoked paprika.
• As it cooks, it creates a lightly spiced broth – like an instant fish sauce. Break it into pieces 

4. Assemble the Curry

• Once veggies are tender and spices well blended, add roasted sweet potato and salmon (cut into bite-sized chunks).
• Add the cooked basa and any pan juices.
• Add kaffir lime leaves and finely chopped/blended lemongrass.
• Add water to create a saucy curry base – just enough to simmer but not drown it.

5. Final Simmer

• Simmer gently, either in the oven (carefully, to avoid overflow) also nice because it crisps  or on the lowest stovetop flame with the lid on… making sure it reduces.

6. Finish with Lime

• Just before serving, squeeze fresh lime juice generously over the top to brighten the dish.