Salmon & Goji Berry Curry

Serves 2
Total Time
55 Minutes
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
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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