Ingredients

Paste

banana, peeled

onion, roughly chopped

3 cloves

of garlic

1 large thumb

ginger, peeled and chopped

1 tsp

organic turmeric

1 tbsp

Steenbergs organic madras curry powder

1 tsp

organic ground cumin

1 tsp

organic coriander seeds

1 tsp

ajwain seeds

2 tsp

tamarind paste

Curry

2 tbsp

coconut oil

onion, diced

carrots, diced

2 tbsp

tomato puree

chopped tomatoes, and one can full of water

1 tsp

salt

1 tbsp

soy sauce

1 tbsp

dark brown sugar

100g

cashew nuts, soaked overnight

400g

salmon fillets, skinned and cut into chunks

mango, peeled and cut into chunks

baby corn, halved vertically

1 bag

green beans, topped and tailed

salt, pepper and lemon juice to taste

Recipe from Gourmet Glow

"This is a complete winner. The paste is made from a blend of @steenbergsltd spices with banana for sweetness. I’ve made a cashew cream to thicken to keep this dairy-free and coconut free. Absolutely amazing!"

Method

Place all the paste ingredients into a high speed blender and blitz to a very fine paste. Set aside.
Meanwhile, heat the oil in a large lidded pan and sweat the onion and carrot for 10 minutes with the salt until soft and sweet but not coloured.
Add the paste and cook out for 5 minutes, stirring to ensure it doesn’t stick. Add the tomato puree and cook out for 2 minutes more.
Add the chopped tomatoes and water and continue to cook. Puree the cashews and their soaking water to a fine cream and add.
Add in the fish, mango and remaining veg and gently simmer for 10 minutes or until the salmon is opaque. Add the sugar and taste.
Adjust the seasoning with salt, pepper and lemon juice to taste.