Ingredients:
- Spice paste:
- 2 Dried red chillies
- 3 Black peppercorns
- Half tsp turmeric
- 1 Clove garlic, crushed
- 1 tsp Fresh ginger, grated
- Quarter tsp cumin seeds
- Half tsp sugar
- 1 tsp Tamarind paste (dissolved in 1 tbsp boiling water
- 1 sml Red onion, finely sliced
- 1 tbsp Groundnut oil
- One third of a cup tinned chopped tomatoes
- 1 tsp Rice vinegar (or red wine vinegar)
- 250g Rish (salmon works well), cut into bite-sized pieces
- Salt to taste
Method:
First, make the paste. Put all paste ingredients into a small food processor and whizz to a fine paste. Set aside.
In a frying pan, fry the onions gently in the oil until soft and starting to caramelise. Add the spice paste and fry off for a minute or two before adding the tomatoes and vinegar. Allow to bubble gently for about 5 minutes.
Add the salmon and stir fry gently for about 5 minutes or until just cooked through. Add a pinch of salt and taste – add more salt if needed.
Serve with wedges of lime to squeeze over, cucumber and crunchy lettuce.