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Salmon curry with lychees and tomatoes

Juicy and robust, with a gelatinous yet crisp creamy texture, fresh lychees are the key ingredient in this fragrant curry with luscious ripe tomatoes. Having just the right balance of not too sweet and not too tart, with a glorious floral-musky fragrance, they offset the richness of salmon and won’t be bullied by the spices.

PREPARATION TIME: 15 minutes | COOKING TIME: 15 minutes | SERVES: 6

900 g (2 lb) thick skinless salmon fillet

½ teaspoon sea salt flakes

2 teaspoons ground turmeric

1½ cups (375 ml/13 fl oz) water

2 tablespoons Indian red curry paste

1 tablespoon ground coriander

2 teaspoons ground cumin

175 g (6 oz) ripe tomatoes, finely

Chopped 18 fresh lychees, peeled and deseeded

Cut the salmon into large chunks and put into a bowl.

Add the salt flakes and turmeric and gently toss to coat the fish. Cover and refrigerate for 1–6 hours.

In a large pot combine the water, curry paste, coriander and cumin. Add the tomatoes, bring to the boil, then simmer gently for 5 minutes. Arrange the fish pieces in a single layer in the pot, cover and gently simmer for 5 minutes. Add the lychees and simmer for a further 2 minutes, just to heat through.

TIP This curry is lovely served with steamed brown basmati rice.

Credit: The Good Carbs Cookbook by Dr Alan Barclay, Philippa Sandall and Kate McGhie (Murdoch Books, £16.99). Photography by Alan Benson.

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