Keralan curried salmon slice

You can’t beat this for easy entertaining and it’s less stressful than a roast for Sunday lunch when friends and family are popping round.

SERVES 8

PREP TIME 25 MINS COOK TIME 50 MINS

● 2 x 320g sheets ready-rolled puff pastry

● 850g piece skinless salmon fillet

● 1 onion, peeled and quartered

● 2 garlic cloves, peeled ● 1 red chilli, deseeded ● 50g fresh coconut pieces ● 1tbsp sunflower oil ● ½tsp coarsely ground black pepper

● 1tsp black mustard seeds ● 6-12 fresh or dried curry leaves

● 1tsp ground turmeric ● 227g can chopped tomatoes ● 150ml coconut milk

● 1½tbsp polenta

● 1 egg, beaten

1

Heat the oven to 200C/Gas

6. Unroll one sheet of puff pastry on an oiled baking tray and trim to 3cm larger all round than the salmon. Prick the pastry with a fork, cover with another baking tray and bake for 15 mins. Remove the top baking tray and bake for 5 mins more until golden.

2

Meanwhile, whizz the onion, garlic, chilli and coconut pieces in a food processor to make a paste. Heat the oil in a pan, add the paste and cook for a few mins. Add the black pepper, mustard seeds and curry leaves and cook for 1 min, then add the turmeric, tomatoes and coconut milk. Simmer for 20 mins, stirring occasionally, until thickened. Cool slightly. 3

Sprinkle polenta over the baked pastry, place the salmon on top, then spoon over the curry sauce. Brush the pastry edges with beaten egg, then lay the remaining pastry sheet over the top. Trim off any excess and press around the edges with a fork to seal. Brush the top of the pastry with beaten egg and bake for 30 mins until golden and the salmon is cooked through.