1 tsp ground coriander
10 curry leaves
handful fresh coriander, chopped, to garnish
4 garlic cloves, crushed
4cm/1½in fresh root ginger, finely grated
3 limes, juice only
2 large onions, finely chopped
5 vine-ripened tomatoes, chopped and blended
freshly steamed basmati rice, to serve (optional)
3 tbsp grated creamed coconut, to garnish
400g tin coconut milk
2 tsp garam masala
3 tbsp sunflower oil
700g/1lb 9oz skinless salmon fillet, cut into 2cm/¾in-wide finger-length pieces
2–3 tbsp palm sugar (available from Asian grocers) or light brown sugar