Sinadaran

• 1 tbsp man sunflower

  3 shallots, yankakken

  2 tafarnuwa cloves, minced

  1 tbsp lemongrass (amfani da m, ciki ganye)

  3 cikakke tumatir, iri da diced

  150 ml ruwan tumatir

  225ml madarar kwakwa, sabo ko gwangwani

  1 tbsp LittlePod cire vanilla

  6 kifi kifi kifi

  Gishiri mai kyau na teku da barkono farin ƙasa

  1 tsp curry foda

  1 lemun tsami, rabi (yanke rabin rabin sirara guda shida kuma a yi amfani da ragowar ruwan 'ya'yan itace)

  Ganyen coriander 12

  540g dafaffe farar shinkafa

Hanyar

1. Dumi mai a cikin kasko akan wuta mai matsakaici sannan a zuba albasa, tafarnuwa da lemun tsami.
2. Cook har sai ya yi laushi kuma ya yi laushi, amma kar a bar shi ya yi launi. Ƙara tumatir, passata, madarar kwakwa da samfurin vanilla, kuma a dafa har sai tumatir ya saki ruwan 'ya'yan itace kuma yayi laushi.
3. Sanya cakuda tumatir a cikin kwanon rufi ko yin burodi wanda ya isa ya sauke duk fillet ɗin salmon a cikin Layer guda ɗaya.
4. Kariminci kowane fillet da gishiri, barkono da tsunkule na curry foda.
5. Sanya salmon a cikin kwanon rufi kuma saman kowane fillet tare da yanki na lemun tsami da ganyen coriander.
6. Gasa a cikin tanda na minti 7-8.

Don bauta:

1. Cokali cakuda tumatir a kan faranti shida masu dumi kuma a sama kowannensu da fillet na salmon.
2. A matse ruwan lemun tsami akan kowane faranti, a yi ado da albasar bazara sannan a yi hidima da shinkafa a gefe.

Jakadan LittlePod kuma Jagoran Chef na Burtaniya ne ya kirkiro wannan girke-girke. Peter Gorton.