This is an ideal dish to serve at dinner parties


Serves 4

10ml/ 2 tsp ground cumin

10ml/2 tsp chilli power

2.5 ml/ ½ tsp ground turmeric

30ml/2 tbsp white wine vinegar

1.5 ml/ ¼ tsp salt

4 salmon steaks, about 175g/ 6 oz each

45ml/ 3 tbsp oil

1 onion, chopped

2 green chillies, seeded and chopped

2 garlic cloves, crushed

2.5 cm/ 1 in piece fresh root ginger, grated

5ml/1 tsp ground coriander

175 ml/ 6 fl oz/ ¾ cup coconut milk

Spring onion rice, to serve

Fresh coriander sprigs, to garnish

1 Mix 5ml/ 1tsp of the ground cumin with the chilli power, turmeric, vinegar and salt. Rub this spice paste over the salmon steaks and leave to marinate for about 15 minutes.

2 Place the oil in a large, deep microwave proof dish. Add the onion, chillies, garlic and ginger. Cover and microwave on HIGH for 3 minutes, stirring halfway though cooking. Process this cooked mixture to a paste in a food processor or blender.

3 Return the paste to the dish. Stir in the remaining cumin, the ground coriander and coconut milk. Microwave on HIGH for 2 -2 ½ minutes, stirring twice during cooking.

4 Add the salmon steaks, cover and microwave on MEDIUM for 9-10 minutes, rearranging halfway through cooking, until the fish is cooking. Leave to stand for 5 minutes before serving, garnished with coriander. Serve rice flavoured with spring onions with the salmon.


To make coconut milk, dissolve grated creamed coconut in boiling water and strain it into a jug, if necessary.