SpiceTheWorld

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Ingredients

200 Millilitre Coconut Milk

4 Shallots, finely chopped

1 Teaspoon Sugar

2 Teaspoon Green Curry Paste

1 Teaspoon Tamarind Paste

2 Apples, chopped

4 Gram Salmon Fillet, skinned

1 Tablespoon Coriander, finely chopped

Salt, to taste

Method

Pour the coconut milk into a large frying pan.

Add the shallots, sugar, curry paste, tamarind paste and apple and then season well.

Now gently bring to the boil over a low-medium heat.

Cook for 2 minutes.

Next add the fish side by side to the pan cover with a baking tray and simmer gently until the fish is just cooked.

Carefully transfer the fish to deep bowls spoon the sauce over the top and sprinkle on the coriander.

Serve with rice.

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