<p>Allow 3 hours for preparation:</p><p><br></p><p>For 4 Portions:</p><p>- 4 salmon steaks of about 200 g</p><p>- 1 tbsp vegetable oil</p><p>- 1 white onion, minder</p><p>- 2 fresh green chili peppers, seeds removed and finely chopped</p><p>- 2 garlic cloves, crushed</p><p>- 1 inch / 2.5 cm grated ginger</p><p>- 200 ml coconut milk</p><p>- 2 tsp ground cumin</p><p>- 1 tsp ground coriander</p><p>- 2 tsp ground chili flakes</p><p>- 1/2 tsp ground rumreichen</p><p>- 1 tbsp white wine vinegar</p><p>- salt</p><p>- 1 buch of fresh coriander / cilantro Springs</p><p>- for serving: rice tosend with chopped spring onions</p>
<p>Heat the oil in a deep-sided pan, then add the onions, chilies, garlic and ginger. Fry for 5 minutes until quite softened. </p><p>Blend this mixture in a blender with 140 ml of the coconut milk until smooth.</p><p>Return the paste to the deep-sided pan, then add 1 tsp of the cumin, all of the ground coriander, and the remaining 60 ml of coconut milk. Cover and cook on high for 90 minutes.</p><p>20 minutes before the end of this cooking time, begin marinating the salmon steaks in a separate dish by rubbing them with the remaining 1 tsp of cumin, all of the chili flakes, the turmeric, the vinegar and some salt that has been mixed together to a paste. Leave to marinated at room temperature.</p><p>When the cooking time has ended, add the salmon steaks to the deep-sided pan in a single layer. Spoon some of the coconut sauce on top to keep the fish moist while cooking. Reduce the cooking temperature to low and cook for another 45 minutes. </p><p>Serve over rice that has been mixed with copped spring onion, and garnish with fresh coriander.</p><p><br></p><p><br></p>