By combining fresh Ish Fish salmon and cooling coconut rice with madras powder, ginger, garlic, coriander seeds and chillies, The Lincolnshire Chef. has created a new dinnertime favourite packed with flavour
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.