This is an ideal dish to serve at dinner parties

INGREDIENTS

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.

COOK’S TIP

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