Salmon Cooked In Coconut Milk

Ingredientsfor 4 servings

• 4 nos Thick salmon steaks
• 1" piece Ginger peeled and — cut into small, thin slices
• 2 nos Garlic pods peeled and — cut into small, very thin slices, large
• 350 g Tomato 12 oz) (peeled and — halved
• 1 nos Fresh red chilly de-seeded and sliced as finely as possible) o
• 1 tbsp Red chilly powder
• 1 nos Yellow pepper de-seeded and thinly sliced, small
• 4 - Cardamom pods — roughly crushed (Elakka)
• 400 ml Tinned coconut milk 14 fl oz
• Sea salt, to taste
• 2 Lime Lime juice
• Fresh mint leaves(chopped) A handful, Pudhina

Preparation

1. Step 1

   Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.

2. Step 2

   Scatter the ginger, garlic, tomato, chilly and yellow pepper over and around the fish and the cardamom pods in between.

3. Step 3

   Empty the coconut milk into a separate bowl.

4. Step 4

   Add a good sprinkling of sea salt and gradually stir in the lime juice.

5. Step 5

   Pour the mixture gently over and around the fish and cover the dish.

6. Step 6

   Preheat the oven to 50C/300F/Gas 2.

7. Step 7

   Put the dish on the centre shelf and cook for 40 - 50 minutes, until the fish is lightly done.

8. Step 8

   To discover this, insert a small, sharp knife into the centre of one of the steaks. If the flesh is slightly darker pink in the centre, it will be perfectly cooked.

9. Step 9

   Remove from the oven.

10. Step 10

    Before serving, scatter the mint leaves on top.