SALMON AND GOJI BERRY CURRY

The goji berry is such a great ingredient to include in your diet as it provides so many benefits. It’s good for the immune system, removes toxins from the body, promotes healthy skin, helps stabilize blood sugars, and can improve anxiety, depression and sleep, to name a few. These little red berries have a sweet, slightly sour taste, which compliments the salmon in this spicy tomatobased curry. This is seriously one of my best dishes!

SERVES 2

H 2 salmon fillets (the size of your palm), skin removed and flesh cut into cubes

H 75g (2½oz) bulgur wheat (225g/8oz cooked weight)

H 2 tsp extra virgin olive oil

H ½ tsp cumin seeds

H ½ tsp mustard seeds

H ½ tsp coriander seeds

H 1 garlic clove

H 1 tsp grated fresh ginger root

H ½ tsp turmeric

H 2 tsp goji berries

H 1 tsp curry leaves

H ½ fresh chilli, deseeded and finely chopped

H 3 tsp tomato purée

H Handful of rocket, to serve

H 1 tsp fresh, finely chopped coriander, to garnish (optional)

H Wedge of lemon, to serve

1 First, remove the skin of your salmon and cut into cubes.

2 Bring a pan of water to the boil and cook the bulgur wheat according to the packet instructions – around 20 minutes. Drain and set aside.

3 Meanwhile, heat the olive oil in a non-stick pan over a medium heat and fry the cumin, mustard, and coriander seeds until they become fragrant and start to pop. Remove from the heat and transfer to a bowl to allow to cool a little.

4 Return the pan to the hob and gently fry the garlic with the ginger and turmeric for 2 minutes, stirring all the time to ensure everything gets a nice coating in the flavoured oil.

5 Add the goji berries, curry leaves, chilli, and tomato purée to the pan, along with 100ml of water. Bring to the boil, stirring, then reduce the heat and simmer for 3 minutes.

6 Fold the salmon cubes gently into the sauce and simmer for a further 5 minutes.

7 Spoon the bulgur wheat onto a plate with a small handful of rocket and spoon the curry on top. Finish with a garnish of coriander (if using), and serve with a wedge of lemon.