Ingredients

• 2 tsp garlic paste
• 2 tsp Ginger paste
• 2 tsp ground coriander
• Bunch of fresh coriander
• 1 tbs mild madras curry powder
• 1 small green chilli, chopped
• 2 tbs rapeseed oil
• 1 onion, chopped
• 1 tsp of butter
• 4 tomatoes, chopped
• 1 bunch tender stem broccoli roughly chopped
• 270ml can coconut milk
• 2 Salmon fillets skin on
• 1 lime cut into quarters

Method

1. Make a curry paste, in a bowl place the garlic, ginger, spices, curry powder and chilli and mix together with one tsp of the rapeseed oil.
2. In a frying pan put the other tsp of oil with the butter, gently fry on a medium heat until translucent.
3. To this add the curry paste and cook through for a couple of minutes before adding the chopped tomatoes and broccoli. Stir and cook down for 5 minutes until the tomatoes start to break down with the back of a spoon.
4. Now add the coconut milk and bring to a rumbling boil, into this place the salmon fillets skin side up and cook on a medium heat for 8 minutes to allow the salmon to cook through from underneath.
5. Finally turn on the grill and to 200c or high. Take the pan off the heat and on the top of the salmon skin rub a small amount of oil and sprinkle a pinch of salt and place the pan under the grill (if your pan is unable to do this, gently lift out the salmon and put on a baking tray skin side up) watch this under the grill as it crisps up and as the sides start to catch and the skin bubbles it will be done.
6. Serve with a slice of lime and with a side dish of rice or potatoes. (for my potatoes I used the Dishoom recipe for Gunpowder Potatoes)