Salmon Curry with Cauliflower

Ingredients

• For the Curry
• vegetable oil 2
• onion 1
• garlic cloves 3
• fresh ginger 1
• ground cumin 1
• ground coriander 1
• turmeric 0.5
• garam masala 0.5
• chilli powder 0.25
• chopped tomatoes 1
• cauliflower 1
• coconut milk 1
• salmon fillets 4
• salt and freshly ground black pepper
• fresh coriander

Method

1. Heat the vegetable oil in a large, deep frying pan or saucepan over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
2. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
3. Add the ground cumin, ground coriander, turmeric, garam masala, and chilli powder. Stir well and cook for 30 seconds, toasting the spices.
4. Pour in the chopped tomatoes, add the cauliflower florets and the coconut milk. Stir everything together, bring to a simmer, then reduce the heat, cover and cook for 10-15 minutes, or until the cauliflower is tender.
5. Season the curry generously with salt and freshly ground black pepper to taste.
6. Gently nestle the salmon fillets into the curry sauce. Cover the pan and poach for 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook.
7. Serve the salmon curry hot, garnished with fresh chopped coriander. It pairs well with rice or naan bread.