2 or 4 (about 200g each) skinless salmon fillets, dependant on serving requirement
1 red onion, cut into wedges
400ml can coconut cream
200gs cherry tomatoes, quartered
2 Tbsp lemon juice
2 Tsp brown sugar
1 cup steamed jasmine rice
Fresh oregano sprigs to serve (optional)
Heat large frying pan over high heat. Seal-fry the salmon for 2 mins or until golden brown. Transfer to a bowl.
Stir-fry the onion for 2 mins and add the Durban curry Rub, stir-fry for 1 min or until aromatic. Add the coconut milk and bring to a simmer.
Return the salmon to the wok or pan with the tomatoes and cook for 2 mins or until heated through, remove from heat.
Stir in the lemon juice juice and brown sugar. Season with salt, pepper and fresh oregano to taste.
Serve immediately with rice.