Ingredients

• 4 salmon fillets
• 1 teaspoon of salt
• 1 tablespoon of lemon juice
• 1 large of onion
• 2 teaspoons of garlic
• 2 teaspoons of ginger
• 0.5 teaspoons of turmeric
• 1 teaspoon of ground coriander
• 0.5 teaspoons of ground cumin
• 1 teaspoon of chilli powder (or half to reduce the spiciness)
• 1 tin of coconut milk
• 3 chillies
• 1 tablespoons of cider or wine vinegar
• 2 tablespoons of fresh coriander

Method

1. Cut the salmon into large chunks and lay on a plate
2. Sprinkle with half the salt and all of the lemon juice and rub in gently
3. Cover and leave to marinate in the fridge for at least 20 minutes
4. Finely chop the onion
5. Cook on a medium heat for 6-8 minutes
6. Meanwhile, prepare the chillis by slicing them lengthwise
7. Add the garlic and ginger and cook for another minute
8. Add the turmeric, ground coriander, cumin, chilli powder cook for another minute
9. Add the coconut milk, chillis, vinegar, and the remaining salt
10. Stir well and simmer, uncovered, for 6-8 minutes
11. Add the fish and cook gently for 10 minutes
12. Stir in the coriander and remove from the heat
13. Optionally cook and add some noodles to the bottom of the bowl
14. Enjoy!