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
- 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.
- In a frying pan put the other tsp of oil with the butter, gently fry on a medium heat until translucent.
- 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.
- 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.
- 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.
- 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)