Ad

  • 5 tbsp vegetable oil
  • 1 kg salmon fillet, cut into cubes
  • 2 cinnamon sticks
  • 3 cloves
  • 3 star anise
  • 3 cardamom pods
  • 1 stalk lemongrass, roughly chopped
  • 400ml coconut milk
  • 2 tbsp tamarind paste
  • 6 kaffir lime leaves
  • 6 tbsp toasted, desiccated coconut
  • 2 tbsp soy sauce
  • Juice of 2 limes
  • sea salt and freshly ground pepper
    Ad

    Method

    • step 1

      For the spice paste, place some liquid and some dry ingredients into a food processor and pulse to form a paste. Transfer the paste to a small and set aside.
    • step 2

      For the salmon, heat a heavy-based pan over a medium heat, add half the oil then brown the salmon on all sides, remove from the pan and set aside.
    • step 3

      Add the remaining oil to the pan and fry the spice paste for 2-3 minutes. Add the cinnamon,cloves,star anise, cardamom and lemongrass and cook for another couple of minutes.
    • step 4

      Return the salmon to the pan, mix well then add the coconut milk, tamarind paste and kaffir lime leaves and bring to a simmer.
    • step 5

      Serve with a herby,green salad and rice.
    Ad

    Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    A star rating of 0 out of 5.0 ratings

    Be the first to comment

    We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

    Ad
    Ad
    Ad