Most of us don’t eat nearly enough fish and too often forget that it’s extremely healthy and that we should eat it at least once or twice a week. Today’s recipe is perfectly suited to any for any firm fish and will work as well with pike or tilapia as it will with salmon – we used the latter but use whatever is available locally and whatever will suit your pocket. This tasty curry  it can be made a day ahead – in fact, as with many curries, a day’s rest improves the dish and is just what the  busy executive needs for mid week entertainment. Simply steam the rice and put the sambals in attractive  dishes.

Ingredients

• 700 g Salmon, skinned
• 1  large onion, peeled, halved and sliced finely
• 1 large lemon, grated zest only
• 2 tbsp vegetable oil
• 1 large clove garlic, crushed
• 2 tbsp fresh ginger, peeled and grated
• 1 tsp freshly ground coriander
• 1 tsp cardamom seeds (the black seeds removed from the green pods), crushed
• 1 tsp freshly  ground cumin
• 1 tsp turmeric
• 2 small fresh red chillies, finely sliced
• 1 tbsp tomato purée
• 400ml coconut milk
• 200 ml water
• 1 tsp sugar
• Salt to taste
• 1 handful coriander leaves, torn

Method

• Cut the salmon into bite-sized chunks, rub some of the salt and set aside.
• Fry the finely sliced onion in some of the oil until translucent, add the garlic and the ginger and fry for another  minute, stirring constantly.
• Turn the down the heat, add the ground coriander, the ground cumin, the turmeric and the chillies and stir continuously for about a minute –  until the spices give off an aroma.
• Add the tamarind, the tomato puree, the coconut milk, the water, some salt to taste and the sugar – just remember that the fish has been rubbed with salt.
• Simmer the curry, uncovered, for about 10 minutes before tasting and then check and correct the season, adding tamarind, chilli or sugar to taste.
• Add the fish to the saucepan and simmer for 5 minutes until cooked – the fish shouldn’t be overcooked but should flake easily when it’s ready.
• Garnish with coriander leaves, and serve with steamed rice