SALMON CURRY

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Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4

Ingredients:

8 cardamom pods

1.5 teaspoons coriander seeds

4 cloves

2 cinnamon quills

250g Huon Salmon cut into 1cm cubes

2 teaspoons cumin

1 teaspoon ground coriander

1 teaspoon paprika

1 onion finely slice

2cm knob of ginger finely diced

3 cloves of garlic finely sliced

2 tomatoes deseeded and diced.

1 cup fish stock

1 cup coconut cream

1 bunch coriander

juice of 1 lemon.

Method

In a large pot add cardamom, coriander, cloves and cinnamon quills and a drizzle of cooking oil and toast on medium/high heat for 2 minutes then add cumin, coriander, paprika and toast for another minute. Add onion, ginger and garlic and cook until onion is nice and soft. Add tomatoes and stir through. Add fish stock and coconut cream and simmer for 10 minutes, season with salt to taste and add lemon juice.

Cut the coriander stalks finely and add to the pot saving the coriander leaves to use as a garnish at the end. 

Continue simmering for another 10 minutes until the sauce has reduced to the consistency you want for the curry. Add the salmon and turn heat off. The salmon will poach in the hot sauce. 

Serve with steamed rice or naan bread and garnish with coriander leaves.