TAMARIND SALMON CURRY

SERVES 4 INGREDIENTS

■ 150ml (5fl oz) vegetable oil

■ 2tsp mustard seeds

■ 1tsp cumin seeds

■ 1 dried red chilli

■ 1 onion, halved and thinly sliced

■ 2 cubes of frozen crushed garlic or 6 garlic cloves, crushed

■ 2 cubes of frozen crushed ginger or 2 thumb-sized pieces of fresh root ginger, peeled and grated

■ 600g (1lb 5oz) skinless salmon fillet, cut into bitesized pieces

■ ½tsp ground turmeric

■ 400g tin of chopped tomatoes

■ ¼tsp chilli powder

■ 2tsp tamarind concentrate 3tbsp brown sugar

■ 1tsp salt

■ A small bunch of fresh coriander, leaves and stalks chopped, to garnish

■ Rice or flatbreads, to serve

METHOD

Heat 100ml of the oil in a pan over a high heat, then add the mustard and cumin seeds and fry, stirring, until they start to pop and turn grey. Reduce the heat to medium, then add the dried chilli, onion, garlic and ginger and cook, stirring occasionally, for 8 minutes, until the onions are soft and translucent.

Meanwhile, put the salmon in a bowl with the ground turmeric and use your hands to coat the fish. Heat the remaining oil in another pan over a medium heat, then add the salmon and fry for 1-2 minutes on each side. Remove from the heat and set aside.

Add the chopped tomatoes to the pan with the onions and stir to combine. Bring the mixture to a boil then reduce to a simmer and leave to cook, stirring occasionally, for 6 minutes, until thick and reduced. Add the chilli powder, tamarind, sugar, salt and 400ml water and stir to combine. Bring to a simmer, then add the salmon and leave to cook for 6-8 minutes, until tender. Scatter with the coriander and serve hot with rice or flatbreads.