Serves 4


4 Tbsp Sunflower Oil

2 Green Chillies whole

2 Tsp Nigella Seeds

1 Cauliflower cut into small florets

400 g 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

25 g Coriander, chopped

Juice 1/2 Lemon

How to Cook:

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 Power 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.

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