Ingredients (serves 1-2):
- 1 large salmon fillet – cut into chunks
- 1 small onion – sliced
- 2 cloves of garlic – finely sliced
- Juice of 1 lime plus wedges to serve
- 1 x thumb sized bit of ginger – sliced
- 1 potato – peeled and diced
- Freshly chopped coriander
- 6 cherry tomatoes – halved
- 2 tablespoons of olive oil
- 1/2 teaspoon of cumin
- 1 teaspoon of chilli flakes
- 1 tablespoon of mild curry powder
- Basmati rice – 1/3 to 1/2 of a mug
Start by heating the oil in a skillet or heavy based pan. After a few seconds add the cumin, onion and chilli flakes. Keep stirring ensuring that it doesn’t get too hot and burn. Once the onions are softened add the garlic and ginger and stir for a further couple of minutes. Quickly stir in the curry powder and then add the salmon chunks. Cook gently until the salmon is seared on all sides then remove the salmon from the pan and keep to one side. Add the rice to the pan and stir in with the other ingredients. Cook for a couple of minutes before adding in half a glass of water, a squeeze of lime juice and the potato chunks. Keep on a gentle simmer until the rice and potatoes are cooked. You’ll need to keep topping the mixture up with water and keep stirring it every so often.
When the potato chunks and rice are cooked you can add the salmon back into the pan along with the cherry tomatoes and simmer for upto a further five minutes or when all the ingredients are heated through. Serve up and top with some coriander sprinkled over the dish with a wedge of lime on the side. Enjoy with a nice cold beer!
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