Malaysian style salmon curry

Cover the salmon fillets with lemon juice, ginger, chilli powder, and turmeric.

Heat ½ tbsp of oil in a non-stick frying pan, over medium heat. Fry the salmon for 5-8mins or until just cooked through. Leave it to the side and prepare the curry base.

Heat 1 tbsp of oil in a heavy-bottomed casserole dish, over medium heat.

Fry the onion, garlic and chilli until lightly browned and softened.

Add the spices and heat through, stirring constantly for 2mins.

Add the tomatoes, water, vegetables and bring to a boil. Reduce the heat to simmer and cook for 15mins or until the vegetables are softened.

Stir through the tamarind paste just before turning off the heat.

Serve with 20g uncooked brown rice or 50g cooked brown rice for an extra carbohydrate serving (if using) and/or your choice of salad.