Salmon curry

Ingredients

2 tablespoons sunflower oil

1 teaspoon black mustard seeds

2 onions, finely chopped

1 green chilli, finely chopped

2 garlic cloves, grated

2 tomatoes, finely chopped

1 teaspoon salt

2 teaspoons ground coriander

1 teaspoon chilli powder

1 tablespoon tamarind paste

200ml (7fl oz) boiling water

200g (7oz) Tenderstem broccoli, cut in half

FOR THE SALMON

2 tablespoons sunflower oil

600g (1lb 5oz) skinless salmon fillets, cut into 5–7.5cm (2–3 inch) pieces

pinch of salt

pinch of ground black pepper

Directions

Heat the oil in a pan and add the mustard seeds. Once they start to sizzle, add the onions with the green chilli and cook over a medium heat for 8 minutes until golden. Then add the garlic and cook for a minute.

Stir in the tomatoes and cook over a medium heat for 8 minutes until soft and mushy.

Meanwhile, heat a frying pan and add the oil for the salmon. Once hot, sprinkle the salmon with the salt and pepper and cook over a medium heat for 2 minutes, turning halfway through, until golden. Transfer to a plate.

Add the salt, ground spices and tamarind paste to the tomato mixture and mix well. Then pour in the measured boiling water and stir in the broccoli. Cover and cook over a medium heat for 5 minutes.

Add the salmon pieces to the curry and cook for 2 minutes, then serve.

Notes

Fish is not just quick and easy to cook but you can also add lovely flavours to the curry that can be readily soaked up by it. In this case, I have kept the spices simple, with ground coriander leading the pack. The broccoli is the perfect addition, bringing bite and colour to the dish. Serve with Spinach Onion Pulao or some plain rice.