Turmeric Double Salmon With Tamarind & Coconut Noodles

Boil a full kettle

Peel and finely slice your brown onion[s]

Trim, then chop your green beans in half

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of vegetable oil

Once hot, add the sliced onion with a pinch of salt and cook for 5-6 min or until softened

Add your medium egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 5-6 min

Drain the soaked noodles

Add your ground turmeric to a plate with a handful of flour, a pinch of salt and pepper and mix until fully combined

Pat your salmon fillet[s] dry with kitchen paper

Place the salmon fillet[s] onto the floured plate, pressing firmly to coat evenly on both sides – this is your coated salmon

Heat a separate large, wide-based pan (preferably non-stick) over a medium-high heat with a generous drizzle of vegetable oil

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

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

(Doubled your protein? Use 2 pans!)

Once the onion has softened, add your tomato paste, tamarind & coconut curry paste and the chopped garlic with 1 tsp [1 1/2 tsp] [2 tsp] sugar and 1 tsp [1 1/2 tsp] [2 tsp] flour

Cook for 1-2 min or until fragrant

Chop your creamed coconut roughly (if required!)

Once fragrant, add the chopped creamed coconut and your soy sauce with 200ml [250ml] [350ml] boiled water

Add the chopped green beans to the pan and cook for 3-4 min or until tender and the sauce has thickened slightly

Once cooked, stir through the drained noodles – this is your tamarind & coconut noodles