Serves 4-6

4-6 salmon steaks or fillets, approx. 150gm (51/2 oz) each
1 small green mango, peeled and cut into chunks
2 green chillies, thinly sliced
1 tbsp vegetable oil

For the coconut paste:
1 cup grated coconut
1 small onion, finely chopped
1 sprig curry leaves (approx. 7 leaves)
1 tsp ground coriander
½ tsp chilli powder
¼ tsp ground turmeric
salt

For the tempering:
1 tbsp coconut oil or vegetable oil
¼ tsp mustard seeds
¼ tsp cumin seeds
1 green chilli
1 sprig curry leaves (approx. 7 leaves)
½ lime, juiced

Ingredients
Put all the ingredients for the coconut paste, plus 180 ml (6 fl oz) water, into a blender and blitz to form a thick paste.

Take a wide, deep, non-stick frying pan, and put in the salmon pieces. Add the mango, chillies and coconut paste, making sure the salmon is evenly coated. Pout in 240 ml (8 fl oz) water, then drizzle the oil over the whole mixture. Gently bring to the boil, then simmer, uncovered, on a medium-to-low heat for up to 10 minutes, or until the fish is just cooked and the mango has begun to turn translucent. Turn the fish over to finish cooking.

Pour the tempering oil in a separate frying pan and place on a high heat. Add the mustard and cumin seeds and fry until they begin to pop and sizzle. Add the chilli and curry leaves, and stir for a few seconds. Pout over the fish, then drizzle over the lime juice. Serve immediately.  

From Rice, Spice and All Things Nice by Reza Mahammad
Simon and Schuster

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