This…..is one of the best Indian inspired dishes I’ve ever made!!! This takes home cooking to another level. The flavours within the dish were insane…yet so simple. Again over the past few days I’ve used two different methods of cooking the fish within one dish, both of which I’ve done before but I wouldn’t have put them together so I’m constantly pushing myself to learn.

To get this amount of flavour from 25 minutes of cooking is insane.

Again, I don’t want to keep labouring the point but once you build up your food larder you have all the ingredients to cook most dishes, the only items I needed to pick up on my way home were the fresh items – salmon, spinach & pomegranate seeds, the rest I already had.

Ingredients- 2 green cardamom pods – crushed, inch piece of ginger sliced, 2 garlic cloves crushed by placing them under a knife blade and pressing down, small cinnamon stick, salmon fillets with skin removed, juice of 1/2 lemon, 3 tbsp of vegetable oil, 1 green chilli pierced, 1 tbsp of yellow mustard seeds, 200g (1/2 tin) of tinned chopped tomatoes, 1/4 tsp of turmeric, 1/2 tsp of chilli powder, 1 tbsp of black treacle, 1/2 tsp of salt, 2 tbsp of pomegranate seeds & a large handful of roughly chopped coriander.

Method – Add to a large pan over high heat the cardamom pods, garlic, ginger, cinnamon stick and 1 litre of water bringing it to the boil.

Once the water is boiling gently lower in your salmon fillets lowering the temperature a little allowing them to simmer for 5 minutes.

Once they are poached gently remove them from the water and set aside to cool.

Now to the magic.

In a heavy based pan heat the vegetable oil. When it’s hot add the pierced pepper & mustard seeds.

As the mustard seeds brown and pop add in the chopped tomatoes, turmeric chilli powder & black treacle lowering the temperature then cooking for another 5 minutes.

This will thicken nicely and the smell in your kitchen is brilliant.

Add the spinach, lemon juice & salt.

Cook this for 3 minutes and by then the spinach would have wilted down.

Add back to the pan your poached salmon cooking it for a further 5 minutes.

Ensure the salmon is covered with the amazing sauce but don’t stir it as the salmon will break down, leave it to do its magic.

To serve added the chopped coriander and pomegranate seeds. Also I served mine with a fresh tomato salad made up with chopped tomatoes, a little red onion, 1/2 a diced green chilli, sprinkle of garam masala and salt over the top along with the juice of the other half of lemon 🍋 plus steamed rice.

I would recommend making this to anyone. It’s not complicated at all, if I can make it….trust me anyone can make it!!

This was the perfect dish to lose myself to in the kitchen after the past couple of days at work. I was so excited making it plus we had empty plates all around which makes it all worth it.

Thank you for reading my ramblings ( if you have !!). The recipe again was taken from Mowgli’s Street Food cook book.