Start by preparing your veg.

Dice the onion as small as you can (You want to be almost poaching it in the oil when it comes to cook).

Dice the aubergine into 1cm cubes.

Mince your garlic (again, as thin as you can).

Grate your ginger.

Roughly chop the peppers, mange tout, green beans, and herbs.

Then zest your lemons and squeeze the juice into a glass or something.

After about 3/4 mins, you can add the mange tout, peppers, chillis, bay leaves and ginger. Mix everything together again to make sure all the veg are covered with spices.

Mash up your stock cube and add it to the mix. Then add a little water and cover with a pan lid for another few mins.

Now add the lemon juice, coconut milk, and about half a cup of water.

The salmon should be cooked by now (depending on how thin you sliced it)!

If the salmon and beans aren’t ready, just leave the top on the pot until they are. There should be plenty enough moisture in the broth to keep everything cooking if you need to. If not, just add a little more water and cover.

When everything’s nearly ready, deep fry the last clove of garlic in a separate pan on high heat.

Serve the curry with a side of rice or naan (we normally have both) and sprinkle a little of the fried garlic over the top just as you serve.

Enjoy!

REMEMBER to clean your surface areas thoroughly after handling salmon.