Step 1

Preheat the oven to 220°C/430°F

Step 2

In a large, deep pan or pot set over medium heat, melt the butter and add the onion.

Step 3

Cook for a few minutes until soft and translucent. Add the garlic and ginger and cook for 30 seconds.

Step 4

Add all the spices and cook for a minute until the pan looks dry and smells aromatic.

Step 5

Stir the tomato paste in and cook for another minute then pour in the coconut milk and stock.

Step 6

Season the sauce with salt and pepper then reduce the heat and allow to simmer for 10 minutes until the sauce is slightly reduced.

Step 7

Slice the salmon fillet into the bite-size chunks and pat dry with paper towel. Place on a sheet pan lined with parchment paper.

Step 8

Drizzle over the oil and season generously with salt and pepper. Place in a hot oven and allow to roast for 5-7 minutes until the salmon is firm but not fully cooked.

Step 9

Remove from the oven and set aside.

Step 10

Once the sauce has reduced slightly, add the salmon to the sauce and allow to simmer for another 5 minutes until the salmon is just cooked but still juicy.

Step 11

Adjust seasoning and add lemon or lime juice then garnish with fresh cilantro/coriander.

Step 12

Serve with rice, naan bread or roti.