1. Gently heat a straight-sided, heavy-bottomed pan, then add 30g of the butter and melt it.
2. Add the onions and gently fry to soften them, add the curry powder, cornflour and cook-out gently for another couple of minutes
3. Add the dry cider and mango purée, turn up the heat, add the salt, whisk well, cook gently for three minutes, stirring frequently, then remove from the heat
4. Add the crème fraîche and remaining butter, blitz to a smooth sauce with a hand-held blender, then add the diced mango pieces and set aside. Your sauce should ideally be the consistency of single cream.
5. Turn your oven to 190 degrees or Gas 5.
6. Line a baking tray with greaseproof paper, pop on the salmon fillets, sprinkle with the curry powder and a little sea salt, bake for eight minutes, then remove from the oven immediately and take off the baking tray to allow to cool slightly until you’re able to comfortably handle the fillets. Flake the fish fillets into a bowl, pour over the roasting juices and set aside.
7. Heat up the sauce in a saucepan, pop in the flaked fish and warm through for no more than a minute or two, so the fish does not overcook.
8. Serve immediately with the rose and pistachio rice pilau.

Tips: This curry is a light fresh alternative to heavier winter eating. Mango season is very short and earlier on in the year, so do use tinned mango out of season – they’re perfect for this recipe. You can dice the tinned slices and also blitz some up to make the purée. Indeed, I have often bought those 400g plastic tubs of mango pieces from a supermarket, poured most of the syrup away then blitzed the fruit and remaining syrup to a smooth purée – it works really well.