Tamarind & Tomato Salmon Curry

Roughly chop the onion, ginger and chilli (deseed if you like). Cut the coriander stalks away from the leaves, saving the leaves.

Put the onion, ginger, chilli, coriander stalks, garlic, turmeric and 3 tbsp of water into a food processor and blitz to a smoothish curry paste, adding a little more water if it needs it.

Get a large frying pan or saucepan (one that has a lid) over a medium heat. Pour in the rapeseed oil, then scrape in the curry paste. Cook, stirring occasionally, for about 5 mins until the raw onion has cooked out and the water has evaporated. Add the cumin and mustard seeds, cook for 1 min more, then tip in the tomatoes.

Simmer the curry for 10 mins, popping a few of the whole cherry tomatoes with the back of your spoon. Start cooking the rice according to the packet instructions.

Next, season the salmon fillets and cut into large chunks. Cut the green beans in half.

Add the tamarind paste to the curry, then season to taste with salt and sugar if needed. Stir through the green beans and place the pieces of salmon on top. Put a lid on the pan and cook for 5–6 mins until the fish is just cooked through – it will flake into large chunks.

Scatter the coriander leaves over the curry and serve in the middle of the table along with the rice for people to help themselves.