This curry is full of spices and flavour using less salt and a winter warming meal. Served with @tildarice @waitroseandpartners
• 4 salmon fillets cut into halves
• 1/4 tin chopped tomato
• 1/4 tin coconut milk
• 1 tsp fenugreek seeds
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 garlic clove crushed
• 1 onion chopped
• 1/4 piece of ginger chopped
• 1 tsp cumin powder
• 1/2 tsp black pepper
• 1/2 tsp chilli powder
• 1/2 tsp coriander powder
• Handful of fresh coriander
• 1 green Chilli sliced
1 Pan fry the fillets until lightly cooked, pat dry and set aside.
2 In a large pan add some olive oil, fry all the seeds, onion, garlic and ginger and saute until browned.
3 Add the chopped tomato and all the powders, mix well and cook until a thick paste is formed.
4 Pour in the coconut milk, add the chillies, mix and simmer for about 10-15 minutes.
5 Add some water to the curry base if too thick.
6 Finally place the fish fillets into the curry-do not mix. Allow fish to absorb into the curry for another 10 minutes.
7 Garnish curry with coriander and serve with rice and green veggies.