Curried Double Salmon With Spinach Potatoes & Mango Yoghurt

Boil a kettle

Chop your potato[es] (skins on) into bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water

Bring to the boil over a high heat and cook for 10-12 min or until almost fork-tender

Heat a large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once lightly golden, transfer to a plate and reserve the pan

Add your curry powder to a plate with a generous pinch of salt

Press your salmon fillet[s] into the curry powder until well coated on both sides – this is your coated salmon

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the coated salmon and cook for 9-10 min, turning once halfway, or until cooked through– this is your curried salmon

Tip: Your fish is cooked once it turns opaque and flakes easily

(Doubled your protein? Use 2 pans!)

Whilst the fish is cooking, combine your natural yoghurt with your mango chutney and a pinch of pepper in a small bowl

Stir it all together – this is your mango yoghurt

Wash your spinach and pat it dry with kitchen paper

Once the potatoes are almost fork-tender, add the spinach and your blanched peas to the pot

Cook for 1 min or until the spinach has wilted, then drain and reserve the pot

Add a small knob of butter to the reserved pot with your ginger & garlic paste, black mustard seeds, ground turmeric and a generous pinch of salt

Cook over a medium heat for 30 secs or until fragrant, then add the drained potatoes, spinach and peas and give everything a good mix up

Crush some of the potatoes lightly with a fork – these are your saag aloo-style potatoes

Tip: Just crush them gently, or they'll turn to mash!