- 250g Huon Salmon, skin off, cut into 1cm cubes
- 8 cardamom pods
- 1 1⁄2 tsp coriander seeds
- 4 cloves
- 2 cinnamon quills
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 onion, finely chopped
- 2cm knob ginger, diced
- 3 garlic cloves, finely sliced
- 2 tomatoes, deseeded and diced
- 8 cherry tomatoes, quartered
- 1 cup fish stock
- 1 cup coconut cream
- 1 bunch coriander
- 1 lemon, juiced
- Olive oil
- Salt and pepper
In a large pot, add cardamom pods, coriander seeds, cloves, cinnamon quills, and a drizzle of cooking oil and toast on medium to high heat for 2 minutes. Add ground cumin, ground coriander, paprika and toast for another 1 minute.
Add onion, ginger and garlic and cook until the onion is nice and soft. Add tomatoes and stir through. Add fish stock and coconut cream and simmer for 10 minutes, add lemon juice and season with salt and pepper to taste.
Cut the coriander stalks finely and add to the pot saving the coriander leaves to use as a garnish at the end.
Continue simmering for another 10 minutes until the sauce has reduced to the consistency you want for the curry. Add the salmon and turn heat off. The salmon will take about 2 or 3 minutes to poach in the hot sauce.
Serve with steamed rice or naan bread and garnish with coriander leaves and fresh cherry tomatoes.