Nadiya Hussain’s salmon and green bean curry

This dish transports The Great British Bake Off winner Nadiya Hussain, 32, to her childhood holidays in Bangladesh

, 27 September 2017

(63 votes)

Nadiya Hussain’s salmon and green bean curry
  • 25 Mins

  • Serves: 4

  • Price: £2.37 per serving

Two foods are in abundance in Bangladesh – fruit and river fish.
But when my mum and dad, Asma and Jamir, moved to Britain as children, they could only buy – as my grandma called it – ‘English fish’ like salmon and haddock.
Apparently, it isn’t as tasty as river fish and I remember Dad travelling miles to a Bengali fish market and spending his weekly wage on a big river fish, just so Mum could feel closer to home. I was born in the UK, where we had the luxury of clean running water – unlike in Bangladesh, where my relatives had to walk a mile to the nearest well.
Every year, Dad managed to save up so we could spend the summer holidays there. It was like a different universe. We’d sit on the floor and eat with our hands, and this picture shows me doing just that – at the age of five, surrounded by my relatives, eating a river fish curry for lunch.
I remember clearly, that morning we’d used nets to haul our catch from the river, which flowed next to my grandad’s hut. I first cooked this for my son when he was six months old using salmon – much to the horror of my parents.
For me, though, it’s still just as delicious!
Nadiya’s Bake Me a Festive Story (Hodder Children’s Books) is out on 5 October.

Nutritional Info
Each 374g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 515kJ/123kcal.
  • 3tbsp olive oil
  • 3 cloves garlic, crushed
  • 10g fresh ginger, finely grated
  • 1 small onion, chopped
  • 1tsp tomato paste
  • 1 small tomato, chopped
  • ½tsp turmeric
  • 2tsp garam masala
  • 170g green beans, trimmed and chopped into 2.5cm lengths
  • 450g salmon, skin removed, cut into chunks
  • Handful fresh coriander, roughly chopped
  • 300g brown rice, cooked, to serve
  • Heat the oil in a medium nonstick pan. Add the garlic, ginger and onion and cook for 3-5 mins on a medium heat, until the onion has softened.

  • Add the tomato paste, tomato, turmeric and garam masala and cook for 1 min more.

  • Add 200ml water then let the sauce cook down for 10-15 mins or until most of the moisture has evaporated.

  • Add another 200ml water and the green beans and cook for 5 mins before adding the salmon. Cover with a lid and cook for 5 mins on a medium heat.

  • Remove the pan from the heat and stir in the chopped coriander. Serve with brown rice.