1 tsp ground coriander
½ tsp fenugreek seeds, toasted and pounded in a pestle and mortar
4 medium–large white floury potatoes, peeled and cut into thick chips
chopped fresh coriander, to garnish
2 garlic cloves, crushed
2.5cm/1in piece fresh root ginger, peeled and finely grated
1 large onion, finely chopped
400g tin chopped tomatoes
4 heaped tbsp coconut cream
¼ tsp dried chilli flakes
sea salt and freshly ground black pepper
4–5 green cardamom pods, seeds removed and ground to a powder in a pestle and mortar
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp garam masala
1 tsp mustard seeds
1 tsp sea salt
1 star anise
300ml/10fl oz fish stock
½ tsp turmeric
1 tbsp vegetable oil
vegetable oil, for deep frying
500g/1lb 2oz salmon fillet, skinned, bones removed and cut into bite-sized pieces