This is a lovely curry-like recipe but the beauty of this dish is that it doesn't use any exotic and hard to find ingredients. It also opens itself up to substitutions. You can adjust the spices to your taste and might like to try jumbo shrimp instead of salmon. I have also used cooked salmon in this recipe, just add it right at the end of cooking and reduce the overall simmering time accordingly.
03If using cardamom pods or whole cloves, crush to a fine dust.
04Melt the butter or oil in a frying pan and add onion, garlic, ginger and spices (except cinnamon stick, if using), cooking gently for 2-3 minutes until onion starts to soften.
05Add the coconut milk and cinnamon stick, simmering gently until thick (8-10 minutes).
06Taste and adjust with lemon juice.
07You can let the dish sit for up to 15 minutes at this point if you want to delay dinner a bit.
08Add the fish to the sauce, gently stirring it to loosen the turmeric and cover the fish.
09Cook for 10 minutes over a medium heat or until the salmon is just cooked.
10Garnish with coriander and serve over rice or, if you prefer, very thin, cooked Asian noodles.