Marinade the salmon pieces in the peanut oil for 30 minutes.
Soak 16 bamboo brochettes in water for at least 30 minutes. Set the grill to a medium heat.
While the salmon is marinating, heat the olive oil in a saucepan. Add the onion and garlic and stir-fry until the onion becomes transparent (approx. 5 minutes).
Mix the curry powder, vinegar, red wine, cornflour, tamarind paste and sugar into a saucepan. Simmer on a low heat for 5 minutes, or until the sauce thickens slightly. Add to the onion stir-fry and crush to form a smooth puree. Pour into a sauce dish. Keep a little sauce aside to dress the salmon.
Season the salmon cubes with a pinch of JUMBO Fish powder and thread onto the brochettes. Place on the grill and cook for 3 or 4 minutes on each side or until cooked, coating frequently with the tamarind sauce.
Serves 6-8
