Salmon laksa

First make the spicy paste for the dish. Peel and chop the garlic. Wash and roughly chop the fresh coriander, including the stalks. Wash the chilli, cut the green top off then slice with a sharp knife. Peel and slice the ginger. Put all the chopped ingredients in a blender, add the sesame oil and blitz to a paste.

Make up the vegetable stock in a saucepan according to packet instructions. Dissolve the tamarind paste in 100ml of hot water and add to the stock. Bring to the boil, add the salmon fillets and poach for 4 minutes.

Meanwhile, wash, deseed and dice the tomatoes and set aside.

Heat a large, deep pan until hot. Add the spicy paste and the coriander seeds and fry for 2-3 minutes. Add the diced tomatoes, stir to combine and carry on cooking for a further couple of minutes.

Remove the salmon from the poaching stock and set the fish aside. Add the stock, lime juice, fish sauce and coconut cream to the spicy paste and simmer for about 10 minutes.

Cook the noodles according to packet instructions and drain.

Add the lightly poached salmon to the soup and cook for a further couple of minutes.

Divide the drained noodles between two deep bowls, pour over the laksa and serve immediately.