I don’t know about you but by Wednesday I’m out of steam.  My remaining patience and energy goes to my kiddo, husband and job.  I usually need a dinner that doesn’t require me to have anything defrosted, worry about burning while I play with the kiddo OR create a lot of dishes.  I also like to cook once and eat twice so dishes need to morph into something different a day later.  That’s a lot to ask out of one dinner.

This easy curry does the trick though.

Take 1 heaping tablespoon of curry paste (hot or mild-go with your preference).

Add a container (500ml) of plain yogurt, 1 T. chopped cilantro (I buy a bunch, chop and then freeze it on a cookie sheet) and a handful of raisins.

Mix thoroughly, realise that you have a used a too small pan and change over and add a salmon filet for each person.  Turn once.  I have frozen filets and that works just fine.

Bake at 330 until the salmon is cooked through (about 20 minutes).  Serve with a bit of the sauce, rice cooked with saffron and chicken stock and stirfried bokchoy.  Pop by tomorrow and you’ll see how this morphs into a fabulous salad for the girls at work.