Ingredients
- 4 thick salmon steaks
- 2.5cm/1in piece root ginger, peeled and cut into small, very thin slices
- 2 large cloves garlic, peeled and cut into small, very thin slices
- 350g/12oz tomatoes, peeled and halved
- 1 fresh red chilli, de-seeded and sliced as finely as possible
- 1 small yellow pepper, de-seeded and thinly sliced
- 4-6 cardamom pods, roughly crushed
- 400ml/14fl oz tinned coconut milk
- sea salt
- 2 limes, juice only
- handful of fresh mint leaves, chopped
Method
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Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
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Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.
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Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
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Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. 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. Remove from the oven.
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Before serving scatter the mint leaves on top.
Source: BBC
