Hajra Bibi's Special Salmon
Over a medium heat, dry-fry the mustard seeds in a large frying pan for about a minute until they start to pop. Add the cumin seeds and then, about 10 seconds later, add 2 tablespoons of vegetable oil. Add the chopped onion and sauté gently over a medium-low heat for about 5 minutes, until soft. Pop in the garlic and green chillies and cook for a further 5 minutes over a medium to low heat. Lastly, add the tomatoes. Turn the heat down low, simmer for 10 minutes, then add the salt and turmeric. If the mixture starts to stick to the bottom of the pan at any point, just add a tablespoon of water to loosen it.
Put a tablespoon of oil into a separate non-stick fry ing pan and heat until it starts to smoke. Meanwhile boil the eggs for 1 minute, then remove the pan from the heat, cover it, and leave for a further 4 minutes. Put the salmon into the fry ing pan and sear for about 1 minute on the skin side and 30 seconds on the non-skin side. Remove the fillets from the fry ing pan and add them to the pan of spiced tomato sauce. Peel the boiled eggs, then halve. Finally add the boiled eggs and simmer over a low heat for 5 minutes, or until the salmon is fully cooked through. It should look opaque and feel firm to the touch.
Season with black pepper, then scatter the coriander on top, cover with a lid and simmer for a final minute or so.
This is delicious served with chapatis. Get stuck in and let this traditional Indian flatbread soak up all the mouth-watering tanginess of the sauce. The two combine perfectly, and the plain, slightly floury taste and bite of the chapati wraps itself around the flavours, bursting on to y our tastebuds in a perfect balance of taste and texture.
The dish also works well with potatoes. Cook some small or baby new potatoes for 15–20 minutes, depending on their size, in salted water, leaving the skins on, and toss with a tablespoon of butter. Add a wee handful of chopped coriander or parsley if you fancy.
Ingredients (Serves 4):