Indian Fish Cakes with a Coriander and Coconut Chutney from Mighty Spice Cookbook by John Gregory-Sm

Ingredients

• 100 ml/3½ fl oz/⅓ cup coconut milk
• juice of ½ lemon
• ¼ tsp garam masala
• 1 handful mint leaves
• 1 handful coriander leaves
• 2 tbsp vegetable oil
• ½ tsp sea salt
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 green chilli, deseeded and roughly chopped
• 2 large handfuls coriander leaves, roughly chopped
• 400 g/14 oz salmon fillets, skinned
• a pinch of sea salt