Recipe Inspiration

Ingredients...

200g shallots, peeled and roughly chopped

5 garlic cloves, peeled

100g fresh root ginger, peeled

50g Essential Cuisine Asian Aromatic Base

50ml water

5 red chillies, de-seeded

100ml vegetable oil

1kg salmon, cut into cubes

25g ground cinnamon

15g ground cloves

6 cardamom pods

500ml coconut milk

50g tamarind paste

4 kaffir lime leaves

100g desiccated coconut, toasted

50ml gluten free soya sauce

50ml fish sauce

2 limes, juice only

50g coriander, finely chopped

Method...

1. Make the spice paste by blending together the shallots, garlic, ginger, Essential Cuisine Asian Aromatic Base and chillies in a food processor with enough water to form a loose paste

2. In a suitable pan over a medium heat add vegetable oil and fry the paste with the cinnamon, cardamom and cloves for 2 minutes

3. Stir in the coconut milk, tamarind paste, lime leaves and bring to a simmer, continually stirring add the toasted coconut, soya and fish sauce

4. Reduce the heat, add the salmon and cook for 4-5 minutes or until the salmon is cooked through, stir carefully so avoid breaking up the salmon chunks

5. Finish with lime juice and chopped coriander, serve with desired accompaniment

Chefs Tip

Great with noodles or rice, or, for something different serve with a refreshing mint salad!