Prepare at home (30 minutes) :
Rub salmon steak with a mixture of 1 teaspoon ground cumin, 2 teaspoons of cayenne pepper, 1/2 teaspoon turmeric, 2 tablespoons white wine vinegar and 1/4 teaspoon of salt. Marinate in the fridge for at least 15 minutes.
Heat 3 tablespoons of oil, fry for 5 minutes: one onion, 2 green chillies (deseeded), 2 garlic cloves and piece of ginger (chopped). Puree to a paste in a food processor. Mix with 1 teaspoon ground cumin and 1 teaspoon ground coriander.
In the bag:
1 - One sealed container with the salmon steaks.
2 - One sealed container with the onion paste.
3 - One cup of coconut milk or creamed coconut (bring water to dilute the creamed coconut or to make the sauce thinner).
4 - One sealed container with rice and one sealed container with cucumber raita.
5 - A small plate(s).
6 - Bring a cheap plastic bag to carry the dirty plates and fry pan! This I forgot.
Preparation in the park:
You need a camping stove with a simmer option and a lightweight frypan. I used my Trangia alcohol stove.
Fry the onion paste in a fry pan for a couple of minutes, add coconut milk and salmon steaks. Simmer for 15 minutes or until the salmon is done.
