Ingredients
- 700 g salmon fillets, skinned
- 1 tsp sea salt
- 1 brown onion peeled, halved and finely sliced
- 2 tbsps vegetable oil
- 1 plump clove garlic peeled and crushed
- 2 cm knob fresh ginger peeled and grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 2 small red chillies finely sliced
- 1 tbsp tamarind concentrate
- 1 tbsp tomato puree
- 400 ml coconut milk
- 1 tsp sugar
- chopped fresh coriander to garnish
Servings:
Instructions
- Cut the salmon into bite sized chunks then rub with half a teaspoon of salt and set aside.
- Heat the oil in a heavy based pan and fry the onion until soft but not coloured. Add the garlic and ginger and fry, stirring, for one minute.
- Add the ground coriander, cumin, turmeric and chillies, stirring well until fragrant. Then add the tamarind, tomato puree, coconut milk, 200 ml water, half a teaspoon of salt and the sugar. Heat gently, stirring and simmer, uncovered , for about 10 minutes. Taste and adjust for tamarind and chilli.
- Add the salmon and simmer for 5 minutes or until cooked. Scatter with coriander and serve with steamed rice.
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