Crispy korma salmon

Chilli, fresh red

bunch Coriander, fresh

Cucumber

Lemon

sprigs Rosemary optional

Coconut cream

heaped tsp Patak's korma spice paste

Mug of basmati rice (approx. 300g)

Olive oil

White wine vinegar

X 500 g salmon fillet skin on, scaled, pin-boned, from sustainable sources