Salmon & Pasta In Creamy Curry Sauce

• 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

1. Heat a frying pan and dry fry the cashews until golden brown. Allow to cool, then roughly chop.
2. 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.
3. Cook the pasta in boiling salted water according to the package instructions. Drain and add to the sauce.
4. 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.
5. Spoon the pasta and sauce on to plates and top with the salmon, cashews and cilantro.

cashew nuts, olive oil, shallot, curry powder, vegetable stock, whipping cream, tagliatelle, salmon, lemon juice, fresh coriander

Taken from recipes-plus.com/api/v2.0/recipes/17085 (may not work)