2 fillets of salmon – skin on
4 kumatoes chopped
3 tbsp extra virgin olive oil
1 tsp cumin seeds
1 tsp brown mustard seeds
½ tsp turmeric ground
1 tbsp ground coriander
¼ tsp chilli powder
½ tsp tamarind puree
2 tsp honey
1 cup water
Coriander leaves, chopped
In a pan heat 2 tablespoons of olive oil and gently fry the cumin and mustard seeds for 1-2 minutes.
Add the kumatoes, turmeric, coriander and chilli powder and stir to combine. Add the tamarind puree and honey, then season with salt and pepper as desired.
Add a cup of water to the pan and gently simmer the mixture on low heat for 3-4 minutes. Turn the heat off and then stir through the chopped coriander.
In another pan heat the remaining oil – sprinkle some salt and pepper onto the salmon skin and place skin down into the pan.
Cook for 7 minutes and then turn over, turn the heat off and allow to further cook in the pan – this will cook the salmon medium rare – cook for longer if desired.
Serve with the salmon skin side up and tomato mixture on top.