Goan Fish Curry

Serves 2-4

Ingredients:
2-4 Skinless Salmon fillets
1 tsp Salt
1 tbsp Lemon juice
3 tbsp Sunflower oil
1 Onion, finely chopped
2 tsp Garlic puree
2 tsp Ginger puree
½ tsp Ground Turmeric
1 tsp Ground Coriander
½ tsp Ground Cumin
½-1 tsp Chilli Powder
9 floz/250 ml Coconut Milk
2-3 fresh Green Chillies, sliced
2 tbsp Cider Vinegar

1 Cut each salmon fillet in half, place on a plate and sprinkle with half the salt and all of the lemon juice and rub in.  Cover and leave to marinate in the fridge for 15-20 minutes.

2 Heat the oil in a frying pan over a medium heat, add the onion and cook for 8-9 minutes until a pale golden colour.

3 Add the garlic and ginger purees and cook, stirring, for 1 minute, then add the turmeric, grund coriander, cumin, chilli powder and cook, stirring, for 1 minute.

4 Add the coconut milk, chillies and vinegar, then the remaining salt , stir well and simmer, uncovered, for 6-8 minutes.

5 Add the fish and cook gently for 5-6 minutes.  Stir in the fresh coriander and remove from the heat.

Serve immediately with cooked basmati rice.

Enjoy!