Love salmon? Adore curry? Oh boy are you in for a treat…
Place the onion, chillies, ginger, garlic, lemongrass, coriander, turmeric, tamarind, cumin, paprika, salt, pepper and 1 tablespoon of olive oil in to a blender and blend to form a paste. Spread half of the paste on to the salmon fillets.
Heat a tablespoon of olive oil in a pan, place the salmon in the pan and cook on each side for 3 minutes or until it begins to cook. Tip in the remaining curry paste and cook for a minute or two.
Pour in the coconut milk and fish stock and stir. Once the liquid has been brought to a low boil, add the sugar, fish sauce, lime juice and stir.
Add the kale, eave to wilt and for the sauce to thicken then serve. Garnish with spring onions, salt and pepper if desired and remove the lemon grass stalk.