Thai fishcakes with fish tikka and ceviche recipe

Juice from 4 limes

1 red onion, finely chopped

bunch coriander, chopped

2 tbsp sherry vinegar

tsp cayenne pepper

1 avocado, finely diced

1 tomato, deseeded and finely diced

2 tbsp oil

2 onions, chopped

2 cloves garlic, chopped

2 tsp chopped root ginger

2 tsp each of turmeric, chilli powder, ground coriander, garam masala, paprika, mustard seeds

2 tsp tomato pure

x 400g can chopped tomatoes

200ml coconut milk

100ml natural yoghurt

200ml double cream

1 red chilli, chopped

Toasted almond slices and tamarind sauce, to serve

2 large potatoes, cut into chunks

400g salmon

10ml fish sauce

10ml soy sauce

2 garlic cloves

2 tsp chopped ginger

2 stalks lemon grass

Juice from 1/2 lime

2 red chillies

4 spring onions

5g fresh coriander

Sweet chilli sauce, to serve