Main Ingredients:

4 thick salmon steaks
350g/12oz tomatoes
1 small yellow pepper
1 fresh red chilli
2.5cm/1in piece fresh ginger
2 large cloves garlic
4-6 roughly crushed cardamom pods
400ml/14fl oz tin coconut milk
juice of 2 limes
handful of fresh mint leaves
sea salt

Cooking Preparation of the Recipe:

1. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2. Put the tomatoes in a bowl, cover with boiling water, leave for a minute or two, then drain and peel. Slice in half or in quarters if the tomatoes are large.
3. Cut the pepper in half lengthways, discard seeds and stem and slice across as thinly as you can. Cut the chilli in half lengthways under water, discard seeds and stem and slice as finely as possible across the flesh.
4. Peel the ginger and garlic and cut into small, very thin slices.
5. Scatter the ginger, garlic, tomato pieces and sliced pepper over and around the fish and the cardamom pods in between. Empty the coconut milk into a bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour gently over and around the fish and cover the dish.
6. Preheat the oven to 150C/300F/gas mark 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done; to discover this insert a small, sharp knife into the centre of one of the steaks ? if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.
7. Before serving, chop the mint leaves and scatter on top.

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