Name: Salmon with a curry crust
Prep time: 10 min
Cook time: 10 min
Ingredients: 800 g salmon skin on salmon fillet (cut into 4 equal pieces); 1/2 tsp ground cardamom; 1/2 tsp ground star anise; 1/2 tsp ground cinnamon; 1/2 tsp turmeric; 1 tsp ground cumin; 1 tsp chilli powder (I used Kashmiri which is milder); 1 tsp salt; 1 tsp sugar; 1 tbsp ground coriander; 4 tbsp vegetable oil; 120 g fresh coriander including the stalks (roughly chopped); 1 tbsp Worcestershire sauce; 5 tbsp desiccated coconut; 3 cloves garlic (roughly chopped); 4 cm ginger (peeled and roughly chopped); 4 green chilli (seed removed if you prefer) (roughly chopped)

Herb-crusted salmon fillets baked on a sheet of aluminium foil, with a golden green topping and slightly crispy edges. The fish appears moist and well-seasoned.

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