Difficulty: Easy - for beginners
Dietary guidance: n g d
2 T vegetable oil
1 large onion, finely choppedâ€¨
1 t ground corianderâ€¨
1 t ground cuminâ€¨
1 t ground turmericâ€¨
1 t sea saltâ€¨
1/2 t cayenne pepperâ€¨
400g tin chopped tomatoesâ€¨
10-15 fresh curry leavesâ€¨
250ml fish stock or chicken stockâ€¨
1 t caster sugarâ€¨
Juice of 1 limeâ€¨
900g skinless salmon fillets cut into 3cm cubesâ€¨
Freshly ground black pepper
1/ Heat the oil in a large heavy-based pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until translucent.
2/ Add the cayenne, tomatoes, curry leaves and salt, then pour in the stock. Cook stirring frequently for 10 minutes.
3/ Add the sugar and lime juice and cook for 1-2 minutes.
4/ Add the salmon fillets to the pan and simmer for 2-3 minutes, then remove from the heat. Set aside for 5 minutes with the lid on. This will allow the salmon to finish cooking in the residual heat.
5/ Season with salt and pepper to taste.