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
Boil your bulgar wheat in a saucepan for approximately 20 minutes.
In the meantime fry the cumin, mustard and coriander seeds in the olive oil on a medium heat until they begin to pop.
Remove from pan and allow to cool a little.
Bring them back to the hob and on a low heat add the garlic, ginger and turmeric and stir for two minutes.
Now add the goji berries, curry leaves, chilli and tomato puree and 100ml water.
Mix thoroughly and simmer for three minutes.
Now add the salmon and fold it gently into the sauce, simmering for a further five minutes.
Serve with the bulgar wheat, a squeeze of lemon and coriander garnish.