Sri’s Spectacular Salmon curry
3 red chilies(size depending on how hot you want it)
2 teaspoons coriander seeds
2 teaspoons pepper corns
2 pieces of ginger (size of a little finger)
2 pieces lemon grass
2 pieces turmeric (size of a little finger)
Grind all above ingredients together to make a paste
2 bay leaves
2 kaffir lime leaves
2 tablespoons of fresh chopped basil
1 teaspoon of brown sugar
1 can coconut cream
400g salmon steaks.
Oil to cook with.
Cut salmon into 2 cm squares
Heat oil in wok until hot and cook paste until smells good.
Add lime leaf, lemon grass, and coconut cream (can add I/2 cup of water if too thick).
When bubbling/boiling add salmon and fresh basil. Cook until just done (approx 2 min). Too long and salmon will crumble.