Salmon Curry with Coconut Rice
2 salmon fillets, cut into chunks
2 cloves of garlic
4cm ginger, sliced
2 tsp madras powder
½ tsp whole coriander seeds
2 small chillies, chopped
2 tbsp rapeseed oil
1 white onion chopped
5 curry leaves
2 tins coconut milk
8-10 cherry tomatoes, halved
1 packet tender stem or purple sprouting broccoli
Coconut rice, poppadoms, shredded coconut, fresh lime, coriander and onion chutney to serve.
Make the curry paste by placing the garlic, ginger, spices and chilli in a mortar and pestle and grind to a paste.
Heat a large saucepan over a medium heat and add the oil and onion, cooking for three minutes until softened. Add the paste and cook for a further two minutes. Add the sliced tomatoes and curry leaves.
Add coconut milk and bring to a light simmer. Add the salmon, cooking for five to six minutes, before adding the broccoli to cook in all the juices. Season to taste and serve immediately.
For the coconut rice
150g basmati rice
1 tin coconut milk
1 lime, quartered
small bunch of coriander finely chopped.
Place the rice, half the lime and coconut milk into a saucepan. Cover with water and cook for 10 to 12 minutes, or as instructed on the packet. Serve with a sprinkling of chopped coriander and fresh wedges of lime.