Ingredients

Ingredients For the kumquat chutney

• 100g/3½oz kumquats, sliced

• 30g/1oz palm sugar

• 20ml white vinegar

• ½ tsp cumin seeds, toasted

• ½ tsp coriander seeds, toasted and crushed

• 1 red chilli

• 1 tsp melon seeds

• 1 tsp salt

For the spicy plum chutney

• 1kg/2¼lb red plums, stoned and roughly chopped

• 300g/10½oz brown or palm sugar

• 500ml/17fl oz red wine vinegar

• 3 star anise

• ½ tsp garam masala

• 1 dried red chilli

• ½ tsp crushed black peppercorns

• 1 tsp salt

For the salmon marinade

• 20 cloves garlic, peeled

• small bunch coriander leaves

• knob of fresh ginger, lightly crushed

• 4-5 lime leaves

• 1 tbsp grated lime zest

• 2 tbsp lime juice

• 1 tbsp red chilli powder

• ½ tbsp garam masala

• ½ tbsp salt

• 50ml/2fl oz vegetable oil

• 1 tbsp gram (chickpea) flour

• 100g/3½oz plain yoghurt

• knob of butter (optional)

For the salmon mousse

• 400g/14oz salmon fillet with skin, cut into 4cm/1½in cubes

• 2 tbsp melted butter, for basting

• 2 tbsp single cream

• 1 tbsp set plain yoghurt

• 1 tbsp chopped mint leaves

• 1 lime leaf, finely chopped

• 1 tsp finely chopped fresh ginger

• 1 tsp lime juice

• ¼ tsp garam masala

For the soft shell crab fritters

• ½ tbsp ginger-garlic paste, from a jar (or cursh together fresh garlic and ginger to form a paste)

• 1 tsp ground turmeric

• 1 tsp ground coriander

• ½ tsp red chilli powder

• 2 tbsp chopped coriander leaves

• 1 tbsp finely chopped fresh ginger

• 1 tbsp lime juice

• 2 tbsp rice flour

• 4 small soft shell crabs

• vegetable oil, for deep frying

For the crab salad

• 3 tbsp vegetable oil or coconut oil

• 1½ tsp mustard seeds

• 10 curry leaves, chopped

• 1 tsp chopped fresh ginger

• ½ tsp chopped green chilli

• 100g/3½oz onion, chopped

• 300g/10½oz white crabmeat, flaked

• 1 tsp ground turmeric

• ¾ tsp salt

• 3 tbsp coconut milk

• 1 tsp chopped coriander leaves

• 1 tbsp freshly grated coconut or desiccated coconut (not sweetened)

To garnish

• mustard cress

• julienne of plums tossed in oil

Description

Recipe Uses 100g/3½oz Kumquats, Sliced , 30g/1oz Palm Sugar, 20ml White Vinegar, ½ Tsp Cumin Seeds, Toasted, ½ Tsp Coriander Seeds, Toasted And...

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