• 5 tbsp vegetable oil
  • 1 kg salmon fillet, cut into cubes
  • 2 cinnamon sticks
  • 3 cloves
  • 3 star anise
  • 3 cardamom pods
  • 1 stalk lemongrass, roughly chopped
  • 400ml coconut milk
  • 2 tbsp tamarind paste
  • 6 kaffir lime leaves
  • 6 tbsp toasted, desiccated coconut
  • 2 tbsp soy sauce
  • Juice of 2 limes
  • sea salt and freshly ground pepper


  • STEP 1
    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.
  • STEP 2
    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.
  • STEP 3
    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.
  • STEP 4
    Return the salmon to the pan, mix well then add the coconut milk, tamarind paste and kaffir lime leaves and bring to a simmer.
  • STEP 5
    Serve with a herby,green salad and rice.

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