INGREDIENTS
700g salmon fillets, skinned
1 teaspoon sea salt
1 onion
2 tablespoons vegetable oil
1 garlic clove, crushed
2cm piece ginger, peeled and grated
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 small red chillies, sliced
1 tablespoon tamarind concentrate
1 tablespoon tomato puree
400ml coconut milk
1 teaspoon sugar
Torn coriander leaves to finish
Recipe continues
METHOD
Cut the salmon into bite-sized chunks. Rub with ½ teaspoon salt and set aside.
Halve and finely slice the onion. Heat the oil in a heavy based pan and fry the onion until soft but not coloured. Add the garlic and ginger, and fry for 1 minute, stirring.
Add the ground coriander, cumin, turmeric and chillies, stirring well until fragrant. Add the tamarind, tomato puree, coconut milk, 200ml water, ½ teaspoon salt and the sugar, and heat gently. Simmer, uncovered, for about 10 minutes. Taste and adjust for tamarind and chilli.
Add the fish and simmer for 5 minutes or until cooked. Scatter with coriander and serve with steamed rice.