-
Roughly chop the onion and place into a hot frying pan with a little oil or spray oil and let it brown.
-
While the onion is browning, sprinkle a little salt on the salmon fillets and place into another frying pan to cook, 5 mins or so on each side will cook the fillet nicely.
-
Once the onion is brown add in the canned tomatoes and tikka powder, mix well and simmer for a couple of minutes.
-
Drain the chickpeas and throw into the pan with the tomatoes, stir to combine and add in the prawns too.
-
Let the mix simmer for about 5 mins so the prawns and chickpeas are heated through, then add spinach, stir through the curry until wilted.
-
Finish off by stirring through the cream, this could be missed out if preferred but it will give it a fabulous creamy flavour.
-
Serve the prawn and chickpea curry with the fillet of salmon on top of break the salmon up and stir through.
Gluten Free Prawn and Chickpea Tikka Masala with Salmon
Back to all recipes.Tikka doesn't just have to go with chicken it is amazing with fish and chickpeas too so why not shove both in the same pan to make a glorious naturally gluten free curry and then make it that little bit creamy with some double cream.
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 20 Mins
- This recipe makes 2 servings
This recipe contains:
- Dairy
- Fish
- Molluscs
Ingredients
1 onion
1 400g can chopped tomatoes
2tbsp tikka curry powder
1 400g can chickpeas
100g king prawns
100g spinach
2tbsp double cream
2 salmon fillets
Method
Nutritional Information (Per serving)
Cals
Calories
578
Carbs
37g
Fibre
11g
Fat
28g
Sugar
10g
Protein
44g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
There's no comments on this recipe, why not leave one?
Submit Comment
Want to leave a comment on this blog? Feel free to join the discussion!