Salmon rendang

For the spice paste, place some liquid and some dry ingredients into a food processor and pulse to form a paste. Transfer the paste to a small and set aside.

For the salmon, heat a heavy-based pan over a medium heat, add half the oil then brown the salmon on all sides, remove from the pan and set aside.

Add the remaining oil to the pan and fry the spice paste for 2-3 minutes. Add the cinnamon,cloves,star anise, cardamom and lemongrass and cook for another couple of minutes.

Return the salmon to the pan, mix well then add the coconut milk, tamarind paste and kaffir lime leaves and bring to a simmer.

Serve with a herby,green salad and rice.