Phil Vickery's green fish curry with coconut milk and bramleys

Ingredients (Serves 4)

• 200ml/7fl oz coconut milk
• 4 small shallots, peeled and finely chopped
• 1 tsp caster sugar
• 2 level tsp Thai green curry paste
• 1 tsp tamarind paste
• 2 medium Bramley apples, peeled, cored and chopped very finely
• Salt and freshly ground black pepper
• 4 x 125g/41/2oz pieces salmon fillet, skinned
• Cooked basmati rice to serve
• 1 tbsp fresh coriander, chopped

  Method
  To make the sauce, pour the coconut milk into a large frying pan, add the shallots, sugar, curry paste, tamarind paste and chopped apple. Season well, then bring to the boil and cook for 2 minutes.

  Add the fish fillets to the pan, cover with a baking tray and simmer gently for about 2-3 minutes until the fish is just very slightly undercooked – it will finish off cooking while it is standing.

  Put some cooked basmati rice into four deep bowls, add a salmon fillet to each, spoon over the sauce, sprinkle with coriander and serve straight away.