Categories: fish

Ingredients

• 600g salmon fillets, skin removed
• 1 garlic clove, crushed
• 1 tsp chilli flakes
• 1 x 1/4 tsp ground turmeric
• 2 tbsp sunflower oil
• 2 small onions, diced
• 1 x 1/2 tsp black mustard seeds
• 1 x 1/2 tsp curry powder
• 1 x 1/4 tsp fennel seeds
• 1 x 1/4 tsp ground coriander
• 1 x 1/4 tsp ground cumin
• 1 x 1/4 tsp ground ginger
• 1 cinnamon stick
• 1 red chilli, deseeded and chopped
• 1 x 3/4 tsp salt
• 227g can chopped tomatoes
• 11/2 tbsp tamarind paste
• 1 handful coriander leaves

Directions

1. Cut the salmon into 5cm chunks and place in a bowl with the garlic, chilli flakes, turmeric and a pinch of salt. Stir, cover and chill for 2 hours.

2. Warm the oil in a large sauté pan with a tightly fitting lid. Add the onions and cook for 10 minutes over medium heat. Add the spices, chilli and salt and cook for 5 minutes. Add the tomatoes, tamarind and 200ml water and simmer gently for 15 minutes, stirring occasionally, so the sauce slightly thickens.

3. Place the marinated salmon in the pan, cover with a lid and simmer for 4 – 6 minutes, until the fish is just cooked and the sauce is thick. Arrange the fish in a serving dish, spoon over the sauce and sprinkle with coriander. Serve immediately.

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