Salmon & Goji Berry Curry

Yield

Serves 2

Total Time

55 Minutes

Ingredients

2 palm size salmon fillets (skin removed, cut into cubes)
½ tsp of cumin seeds
½ tsp of mustard seeds
1 tsp of grated fresh ginger
½ tsp of turmeric
½ of coriander seeds
1 tsp of curry leaves
½ of fresh chilli, de-seeded and finely chopped
1 tsp of fresh chopped coriander
3 tsp of tomato puree
2 tsp of goji berries
1 tsp of olive oil
Wedge of lemon
50g bulgar wheat

Method

Step 1

Boil your bulgar wheat in a saucepan for approximately 20 minutes.

Step 2

In the meantime fry the cumin, mustard and coriander seeds in the olive oil on a medium heat until they begin to pop.

Step 3

Remove from pan and allow to cool a little.

Step 4

Bring them back to the hob and on a low heat add the garlic, ginger and turmeric and stir for two minutes.

Step 5

Now add the goji berries, curry leaves, chilli and tomato puree and 100ml water.

Step 6

Mix thoroughly and simmer for three minutes.

Step 7

Now add the salmon and fold it gently into the sauce, simmering for a further five minutes.

Step 8

Serve with the bulgar wheat, a squeeze of lemon and coriander garnish.

Recipe by Scott Harrison, founder of The Six Pack Revolution

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