1 large onion
Knob oF fresh ginger
2 cloves garlic
2 tbsp madras curry paste
1 tsp ground coriander
2 tbsp lemon juice
1 2/3 cup coconut milk
2 sticks lemon grass
Steak salmon, boneless
Salt and pepper
4 scallion to garnish
Roughly chop the onion.
Peel and finely chop the ginger, crush the garlic, put the onions, ginger, curry paste coriander, lemon juice and garlic in a food processor and blend together.
Add half of the coconut milk and blend until combined.
Pour remaining coconut milk into a wok or saucepan over medium heat add the spice mixture.
Chop the lemon grass into 5cm/2inch lengths and add to the pan. Stir and simmer for 5 minutes .
Add salmon to mixture and cook for 5 minutes adding water if necessary.
Season with salt and pepper.
Finely chop the scallions and dish out .
Prepared, tried and tested by:Joy Martin Smyth