Coconut Salmon

Ingredients

• 1 tablespoon oil
• 1 onion, finely chopped
• 2 fresh green chilies, seeded and finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon grated gingerroot
• 3/4 cup coconut milk
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 4 salmon steaks (of similar weight, length and thickness)
• 2 teaspoons chili powder
• 1/2 teaspoon turmeric
• 1 tablespoon white wine vinegar
• 1 pinch salt
• fresh coriander (to garnish, cilantro)

Directions

1. 1

   Heat the oil in a frypan and cook the onion, chiilies, garlic and ginger. Fry for 5-6 minutes or until soft. Place into a food processor with the coconut milk and blend until smooth. Add to the croc pot.

2. 2

   Add 1 teaspoon of cumin, all the ground coriander and remaining coconut milk to the croc pot. Cook on high for 1 1/2 hours.

3. 3

   Add the salmon steaks in a single layer on a ceramic/glass plate. In a ceramic/glass bowl combine the remainig 1 teaspoon of cumin, the chilli powder, tumeric, vinegar and salt and stir to make a paste. Rub the mixture over the salmon steaks and marinate while the sauce cooks.

4. 4

   Add the marinated salmon steaks to the sauce (in a single layer). Spoon some of the sauce over the steaks to keep them moist.

5. 5

   Reduce the heat and cook for a further 45 minutes - 1 hour or until the salmon is opaque and tender.

6. 6

   Transfer to a serving plate and serve with steamed jasmine rice and garnish with coriander.