Ingredients
3 tbsp clarified butter or oil
1 onion, very finely chopped 2 garlic
cloves, finely chopped 1/2 tsp curcuma (turmeric)
Thumb-size piece ginger, peeled and finely chopped
1 green chili pepper, deseeded and
finely chopped
3 cups / 750 ml fish broth (stock)
Juice of 2 limes
1 Ib 8 oz / 650 g salmon fillet,
skinned and cut into chunks
2 mangoes, peeled, stones removed and
cut into chunks
1 cup / 100 g desiccated coconut 2 tbsp
chopped cilantro (fresh coriander) plus some to garnish 2 tbsp black mustard
seeds, lightly toasted
Method
Prep
and cook time: 30 min
1. Heat
the butter in a wide pan and gently fry the onion until soft but not brown.
2. Add
the garlic, curcuma (turmeric), ginger and chili pepper and cook for 2 more
minutes then add the fish broth (stock) and lime juice.
3. Bring
to a boil then turn the heat down and add the salmon, mango and coconut. Simmer
for 10 minutes or until the salmon is cooked through, then stir in the chopped
cilantro (coriander).
4. Serve
with the mustard seeds scattered over and garnish with cilantro sprigs.