Salmon, with its well-defined flavour and firm texture, is ideal to bake under a blanket of spicy curry flavours.

Ingredients

• 4 cm-piece fresh ginger, peeled and thinly shredded
• ¼ red onion, finely chopped
• 1 green chilli, deseeded and sliced
• 2-3 tablespoons oil
• 3 tomatoes, medium-sized, scooped out and diced
• 1½ - 2 tablespoons South Indian curry powder (see recipe on our website)
• 1 tablespoon grated palm sugar (or use brown)
• ½ teaspoon salt
• 4x 125-150 grams fillets salmon

Method

1. Cook the ginger, onion and chilli in the oil over a moderate heat for 8-10 minutes until well softened but not burnt. Add the tomatoes, curry powder, sugar and salt and simmer until reduced to a thick pulp. Allow to cool.
2. Make 3-4 deep cuts in each salmon fillet. Divide the spice mixture evenly among the fillets and spread evenly over the top. Cover and leave to marinate for 10-15 minutes if possible.
3. Preheat the oven to 200°C and set the oven rack in the centre of the oven.
4. Heat a good dash of oil in a frying pan and pan-fry the skin side of each salmon fillet for 2 minutes or until well browned.
5. Transfer to the preheated oven and bake for 12-15 minutes or until the salmon is cooked to medium. When tested with a fork the centre of each fillet should be just under-done.
6. Serve garnished with thin slices of lime rind and sprigs of coriander if wished. Accompany with seasonal salads.