About the Recipe
This alternative curry is packed full of flavour and works well with any firm, white fish as well.
Ingredients
4 Tbsp Sunflower Oil
2 Green Chillies whole
2 Tsp Nigella Seeds
1 Cauliflower cut into small florets
400g tinned Chopped Tomatoes
1 cup of frozen peas
2 Tsp Turmeric
1/4 Tsp Mild Chilli Powder
300 ml Water
1 Tbsp Coriander Powder
1 Tsp English Mustard
1 Tsp Sea Salt and add to taste
1-2 tsp Brown Sugar to taste
4 skinless Salmon Fillets, cut into 5 cm chunks
25g Coriander, chopped
Juice 1/2 Lemon
Preparation
Par boil the Cauliflower in boiling salted water for about 3 minutes
Put half the oil in a large wok and when hot add the Nigella Seeds-fry for 30 sec
Then add the green chillies
As soon as they start to fry a little, turn the heat to medium and add the Chopped Tomatoes, 1 Tsp Turmeric, the Chilli Powder and cook the tomatoes with the spices for 5 -8 minutes on a medium heat until they start to brown and the oil comes out of them.
Now add the Water, salt, Sugar and the Cauliflower
Simmer until the cauliflower is tender
Add the Peas, Mustard and the Coriander Powder, the Lemon Juice and half the Coriander
Stir through and set aside
Meanwhile rub the chunks of Salmon lightly with the remaining 1Tsp of Turmeric and a good pinch of Sea Salt
Set a large non stick frying pan over a medium high heat with the remaining oil
When hot, flash fry the Salmon and transfer the fish to the Cauliflower curry pan
Return to a medium low heat and simmer for 6-8 minutes or until the salmon is just cooked through
Do not over stir or disturb too much otherwise the salmon will break apart
Finish with the rest of the Coriander and check the Salt levels.