Name: Salmon with a curry crust
Prep time: 10 min
Cook time: 10 min
Ingredients: 800 g salmon skin on salmon fillet (cut into 4 equal pieces); 1/2 tsp ground cardamom; 1/2 tsp ground star anise; 1/2 tsp ground cinnamon; 1/2 tsp turmeric; 1 tsp ground cumin; 1 tsp chilli powder (I used Kashmiri which is milder); 1 tsp salt; 1 tsp sugar; 1 tbsp ground coriander; 4 tbsp vegetable oil; 120 g fresh coriander including the stalks (roughly chopped); 1 tbsp Worcestershire sauce; 5 tbsp desiccated coconut; 3 cloves garlic (roughly chopped); 4 cm ginger (peeled and roughly chopped); 4 green chilli (seed removed if you prefer) (roughly chopped)

The paste recipe will make more than you need and it will store in the fridge in an airtight container for up to 5 days or freezes well. Delicious served with my Indian Inspired Runner Bean recipe
You could use smaller pi...

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