Instructions: Chop the salmon fillet into 1/4 inch dice and place into a clean bowl. Add chilli, shallot, lemon grass, garlic, ginger, coriander, sesame seeds and zest and juice of limes and mix well for 10 minutes. Add curry powder to olive oil and gently warm to blood heat. Allow to stand for 10 minutes then strain through a cloth. Break each poppadom into 8 pieces.

Place a 4 inch cutter into the centre of each plate and divide the salmon mix into four portions. Press it into the cutter to make a round mould.

Drizzle the turmeric oil around the plate and place four pieces of poppadom on the top of each one.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.