Salmon with a crispy topping

Melt some butter; stir in crushed cardamom seeds and some dessicated coconut and stir over a low heat until the coconut starts to brown. Add grated ginger and garlic, some turmeric, crushed coriander seeds and a little chilli and cook for another minute then leave to cool. Pile on top of salmon fillets then put them in the oven for 10 minutes or so (so still juicy in the middle).

With spinach mash and carrots.