You will need:
The Bay Tree Vindaloo
Salmon portions
Fresh Coriander
Lime
Place foil on a baking tray and pour half a pouch of vindaloo curry sauce onto the centre of the foil. Place 3 or 4 salmon portions on the sauce and then pour the remainder of the vindaloo sauce on top of the fish. Fold and seal the foil into a parcel and place in a preheated oven at 180°C for 15-20 minutes or until cooked.
Garnish with coriander and serve with lime wedges, basmati rice and naan bread.
For those that prefer a milder curry add Greek style yoghurt to the finished dish.
