The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Super-fast curried salmon stir-fry
Can’t decide between Chinese curry or a super-speedy stir-fry? With this fab fakeaway, you don’t have to! Gorgeous chunks of salmon are fried up with crunchy peppers, mangetout, baby tomatoes and a squeeze of ginger and garlic paste (not forgetting the real star of the show, curry powder), then tossed together with a tangle of brown rice noodles and creamy Greek-style yogurt. It’s a fakeout you won’t forget – and on the table in under half an hour. Phew!
SWK: High protein
Plants 6
quick cook
Serving size
Ingredients
- 4 skinless salmon fillets (Fish)
- 2 onion
- 2 pepper
- 160g mangetout
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 200g baby tomatoes
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 672
Protein: 41g
Carbs: 77g
Fat: 23g
Ingredients
- 1 onion
- 1 pepper
- 2 skinless salmon fillets (Fish)
- 110g baby tomatoes
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 80g mangetout
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 150g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 673
Protein: 41g
Carbs: 77g
Fat: 23g
Super-fast curried salmon stir-fry
Can’t decide between Chinese curry or a super-speedy stir-fry? With this fab fakeaway, you don’t have to! Gorgeous chunks of salmon are fried up with crunchy peppers, mangetout, baby tomatoes and a squeeze of ginger and garlic paste (not forgetting the real star of the show, curry powder), then tossed together with a tangle of brown rice noodles and creamy Greek-style yogurt. It’s a fakeout you won’t forget – and on the table in under half an hour. Phew!
Cook time:
20 mins
Cuisine:
Indian
Food group:
Fish
Allergens: Fish, Milk, Celery
Cooking Instructions
Before you start
- 1x non-stick frying pan
- 1x medium saucepan
Start prepping
- Peel and thinly slice the onions, then deseed and thinly slice the peppers, too.
- On a separate board, cut the salmon into bite-sized chunks.
Sauté & spice
- Meanwhile, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers, salmon and tomatoes for 3-4 mins.
- Stir in the ginger & garlic paste, curry powder and mangetout and cook for 4 mins.
Sort the noodles
- At the same time, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Gently simmer
- Crumble the stock into the frying pan, pour in 150ml water (250ml for 4 portions) and add the noodles. Stir gently and cook for 2-3 mins, until the salmon is cooked through and flaking.
Finish & serve
- Remove the pan from the heat, leave to cool a little and stir in the yogurt.