diary

28th June, 7.48pm

I cut two tomatoes, one red, one green, into smallish pieces and put them in a bowl. I added a teaspoon of coriander seeds, squeezed over half a lime 2-3 several dashes of fish sauce. I cut up one salad onion finely and mixed it into the tomatoes. Just before serving I added a pinch of salt and a dusting of Kashmiri chilli powder. I made the salad to add piquancy to a meal that consisted of fish curry cooked from this excellent recipe with an extra dash of fish sauce and lime, boiled potatoes and greens. The curry recipe makes a pleasing quantity of loose coconut sauce in which you can squash a potato with your fork before eating.

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