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Salmon curry
Fruit and vegetables
1 large
onion
, finely chopped
½ tsp
fenugreek
seeds, toasted and pounded in a pestle and mortar
1 tsp ground
coriander
2
garlic
cloves, crushed
2.5cm/1in piece fresh root
ginger
, peeled and finely grated
chopped
fresh coriander
, to garnish
4 medium–large white
floury potatoes
, peeled and cut into thick chips
Tins, packets and jars
¼ tsp
dried chilli
flakes
400g tin
chopped tomatoes
4 heaped tbsp
coconut cream
Cooking ingredients
1 tbsp
vegetable oil
1
star anise
1 tsp
cumin
seeds
1 tsp
mustard seeds
1 tsp
fennel seeds
4–5 green
cardamom
pods, seeds removed and ground to a powder in a pestle and mortar
½ tsp
turmeric
1 tsp
garam masala
1 tsp
sea salt
300ml/10fl oz fish
stock
sea salt and freshly ground
black pepper
vegetable oil
, for deep frying
Meat, fish and poultry
500g/1lb 2oz
salmon
fillet, skinned, bones removed and cut into bite-sized pieces
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