Salmon and Cabbage Tamarind Curry

Serves 3-4

3 tbsp tamarind juice (taken form 1 tbsp block in 100ml warm water)
6 salmon filets
1 teasp salt
1 small onion
2 tbsp vegetable oil
2 cloves garlic
1 teasp grated ginger
1 teasp ground coriander
1 teasp ground cumin
2 teasp ground turmeric
2 dried chillies
1 tbsp tomato purée
400ml coconut milk
about 200ml water
1/2 teasp garam masala
1 teasp brown sugar
1/4 cabbage, leaves roughly chopped
2 tbsp fresh coriander leaves, chopped


Prepare the tamarind by softening 1 tbsp tamarind block with 100ml warm water.
Cut the salmon into bite-sized chunks, rub with 1/2 teaspoon of the salt and set aside.
Halve and finely slice the onion. Heat the oil in a heavy-based pan and fry the onion until soft, but not coloured. Add the crushed garlic and ginger and fry for a further 1 minute, stirring all the time.
Turn the heat down low, sprinkle over the ground coriander, cumin, turmeric, and chillies, and stir continuously until the spices give off a warm, toasted aroma - about a minute.
Add 3 tbsp of the tamarind juice, tomato puree, coconut milk, water, the remaining salt, garam masala, and the sugar. Simmer the curry, uncovered, for about 15 minutes before tasting. If you feel the curry needs it, add a touch more tamarind and chilli.
Add the cabbage and cook for another 10 minutes. Add the fresh coriander and the fish to the pan and simmer for 5 minutes, or until cooked. Serve with steamed rice.