This is an ideal dish to serve at dinner parties
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.