Salmon & Pasta In Creamy Curry Sauce - cooking recipe

Ingredients

40 g cashew nuts
2 tbsp olive oil
1 None shallot, peeled and finely diced
1 tsp curry powder
150 ml vegetable stock
200 ml whipping cream
400 g tagliatelle
200 g salmon fillets, skin removed
1 tbsp lemon juice
6 sprigs fresh coriander, chopped

Preparation

Heat a frying pan and dry fry the cashews until golden brown. Allow to cool, then roughly chop.
Heat 1 tbsp oil in a saucepan and saute the shallot and curry powder for 2 mins. Add the stock and cream, season to taste and simmer over low heat for 10 mins.
Cook the pasta in boiling salted water according to the package instructions. Drain and add to the sauce.
Meanwhile, season the fish and sprinkle with lemon juice. Heat 1 tbsp oil in the frying pan and fry the fish, turning, for 6 mins. Remove from the pan and tear apart with 2 forks.
Spoon the pasta and sauce on to plates and top with the salmon, cashews and cilantro.