CRISPY SALMON

Serves two

INGREDIENTS

For the salmon

½ tsp turmeric

½ tsp salt

4 tsp lemon juice

1 tsp honey

1 tsp tamarind chutney or 1 tsp pomegranate molasses

3 tsp oil

2 salmon fillets, skin on

For the sauce

5 tsp oil

½ tsp cumin

½ tsp fennel seeds

½ tsp nigella seeds

1 tsp grated ginger

1 tsp grated garlic

1 tsp red chilli powder or 2-3

green chillies, roughly chopped, seeds in if you like ½ x 400g tin plum tomatoes,

puréed

3 tsp tamarind chutney or 2 tsp pomegranate molasses

1 tsp caster sugar

½ tsp salt

2 tsp ground coriander

100ml hot water

METHOD

h Combine all the ingredients for the salmon,

apart from the fish, in a bowl. Add the salmon and

turn to coat. h Heat a frying pan and,

once hot, add the marinated fish skin-side down. Cook for three minutes, or until the skin turns crispy, before turning to cook on the other side for another

three minutes.

h While the fish is frying, heat the oil for the sauce in another pan. Once hot, add the cumin, fennel and nigella seeds. Once they start to sizzle, add grated ginger, garlic and chilli powder or fresh chillies, and cook for a minute.

h Add the puréed tomatoes, stir and cook for three to four minutes. Then add the tamarind chutney or pomegranate

molasses, sugar, salt, coriander and hot water. Mix all together, cover the pan and cook on a low heat

for about five minutes.

h Place the glazed cooked

fish into the sauce carefully, skin side up, and

cook for two to three minutes before serving.