Dinner · 17 mins
Crisp stir-fried peppers, mangetout and spring onion in a sharp chilli and garlic sauce, scattered with toasted cashews…
Contains: Fish, Soybeans, Cereals containing gluten, Sesame, Nuts
Tandoori Saag Curry with Garlic Naan
A rich spinach and tomato saag, finished with cream and garam masala, with generous tandoori spiced Alaska salmon chunks piled on top. Garlic naan for dunking.
By the WILD’R kitchen · Published 25 August 2026
- Prep
- 5 mins
- Pan
- 16 mins
- Total
- 21 mins
- Occasion
- Dinner
- Flavour
- Tandoori Spice
Allergens
Contains: Fish, Milk, Cereals containing gluten
Allergens shown are for the recipe as written. Always check the pack of every ingredient you use.
ready to eat One pan. The fish does none of the work.
Your WILD’R salmon chunks are already grilled. They need warming through only. Cooking them again will dry the fish and lose the glaze. Or skip it entirely and eat them cold.
Fan oven
7 min
at 180C, chunks whole
Or in a pan
2 + 2 min
each side, warm pan, no oil
Ingredients
Serves
The WILD’R bit
1 pack WILD'R Wild Alaska Salmon Chunks, Tandoori Spice
For the Saag
To Finish
Contains: Fish, Milk, Cereals containing gluten
Method
Start the Curry
Cook the onion in the oil over a medium heat for 4 mins, then add the garlic, ginger and curry paste and cook for 1 min until fragrant.
Build the Saag
Add the chopped tomatoes and simmer for 5 mins, then stir in the spinach a handful at a time until wilted. Roughly chop or briefly blitz for a smoother saag, then stir through the cream and garam masala and season.
Warm the Salmon
Warm the WILD'R Tandoori Spice salmon chunks in a fan oven for 7 minutes at 180C, or 2-3 mins in a warm pan, turning gently. Ready-to-eat, no additional cooking required. Keep the chunks whole so the tandoori coating stays intact.
Warm the Naan
Warm the naan in the oven alongside the salmon, or for 1 min in a dry hot pan until puffed and lightly charred.
Finish & Serve
Spoon the saag into bowls and pile the warm salmon chunks on top, so the spiced coating stays visible. Do not stir them under the sauce. Swirl the yoghurt into the saag to one side, scatter with coriander and chilli, and serve with the naan and lemon wedges.
Cook’s notes
- Swaps
- Rogan josh paste in place of tikka for something deeper. Coconut cream and coconut yoghurt make it dairy-free, and kale works if you'd rather than spinach, given an extra couple of minutes.
- Frozen Spinach
- Squeeze it properly dry before it goes in, or it will water down the saag. Defrost first and press it in a sieve until no more liquid comes out.
- Make Ahead
- The saag is better the next day and keeps for 3 days. Reheat gently with a splash of water, then warm the salmon and naan fresh.
- Storage
- Best on the day it is made, while the vegetables are still crisp. If you have leftovers, cool them quickly, cover them and keep them in the fridge for up to two days. Reheat until piping hot all the way through, and only reheat once. Do not freeze.
Made with Tandoori Spice Salmon Chunks
Smoky tandoori spices with a yoghurt-marinade tang. Bold, earthy and ready for anything.
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