Tamarind salmon curry recipe

Ingredients

• 150 ml vegetable oil
• 2 tsp mustard seeds
• 1 tsp cumin seeds
• 1 dried red chilli
• 1 onion, halved and thinly sliced
• 2 cubes frozen crushed garlic or 6 garlic cloves, crushed
• 2 cubes frozen crushed ginger or 2 thumb-sized pieces fresh root ginger, peeled and grated
• 600 g skinless salmon fillet, cut into bite-sized pieces
• 1/2 tsp ground turmeric
• 400 g canned chopped tomatoes
• 1 x quarter tsp chilli powder
• 2 tsp tamarind concentrate
• 3 tbsp brown sugar
• 1 tsp salt
• 1 small bunch fresh coriander/cilantro, leaves and stalks chopped, to garnish
• 4 servings of cooked rice or flatbreads, to serve