Salmon and Potato Coconut Curry

Method

Make it happen

1. 01

   Warm the oil in a deep saucepan and cook sliced onion over medium heat for 6 minutes until softened.

2. 02

   Add garlic, ginger, coriander and turmeric for 1 minute, then pour in coconut milk and water with salt; simmer the sauce gently for 8 minutes.

3. 03

   Simmer halved baby potatoes in coconut sauce with extra water for 15–20 minutes until tender.

4. 04

   Slide salmon cubes into the pan and cook gently for 5–8 minutes until just opaque and flaking.

5. 05

   Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.

6. 06

   Taste, adjust the seasoning and spoon the hot curry over the rice to serve.