Recipe (serves 2)

Ingredients

• 1/2 onion 
• 3 cloves garlic
• 1 inch piece of ginger
• 2 heaped tsp (approx 8g) Goan fish curry masala
• 1 tbsp tomato puree
• 6 baby cherry tomatoes, halved
• 200-250ml thick coconut milk 
• A squeeze of lemon
• Pinch of brown sugar/jaggery, to taste
• Salt, to taste
• Coconut oil or neutral oil 
• 2 pieces of salmon, cut into cubes (approx 1.5 inch)
• 10-12 prawns

Method

• Start by preparing all of the ingredients. Finely slice the onion and grate the garlic and ginger. Remove the skin from the salmon (if you can - or this can be peeled off later after cooking) and cut it into cubes. Put your salmon cubes and prawns into a bowl and sprinkle with a little salt and a pinch of turmeric if you have it. 
• Heat up 1 tbsp of coconut oil or any neutral 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 5 minutes, stirring frequently. Add the cherry tomatoes and continue to cook the onions/tomatoes until the tomatoes have softened. Add the garlic and ginger and stir for 30 seconds. Add the spice blend and tomato puree and stir for another 30 seconds. Add a splash of water to the pan to stop the spices from burning and stir.
• Add the cubed salmon and prawns to the pan and stir so they are coated in the mixture which is in the pan. Add a splash of water if needed so things don’t burn. Add the coconut milk to the sauce and stir. Simmer on a medium heat for 5 minutes and then adjust the seasoning. Add salt and lemon juice and finally add a touch of brown sugar or jaggery to suit your tastebuds.
• After 5 minutes, the salmon and the prawns will be cooked and the sauce thickened so you are ready to serve. If you kept the skin on the salmon, you should now be able to easily peel it off.
• To make this recipe vegetarian or vegan, simply replace the fish/prawns with your ingredient of choice for example chickpeas.