Recipe serves 2

1. Start by preparing all of the ingredients. Finely dice the onion, grate the garlic and ginger and cut each salmon fillet in half.

2. Heat up 2 tbsp of coconut or vegetable oil in a saucepan and put your onions into the pan with a pinch of salt. Turn the heat down to a low to medium heat and gently cook the onion for 10 minutes, stirring frequently. Add the garlic and ginger and stir for 3O seconds. Add the spice blend and stir for another 30 seconds.

3. Add 200ml of recently boiled water and stir so that everything is combined together. Bring the sauce up to boil and simmer on a medium heat for 5 minutes. Add the coconut milk to the sauce and stir. Add the vinegar, sugar and salt and stir to combine. Allow the sauce to simmer for 5-7 minutes until it has thickened slightly. Check the seasoning and adjust as required.

4. Add the salmon pieces to the curry and simmer for about 10 minutes until cooked through, preferably with a lid on to prevent the sauce from over thickening. Serve with basmati rice and enjoy! For maximum flavour, make the curry sauce a few hours in advance or ideally the day before, and reheat with a splash of water, before adding the fish.