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 1Boil your bulgar wheat in a saucepan for approximately 20 minutes.
Step 2In the meantime fry the cumin, mustard and coriander seeds in the olive oil on a medium heat until they begin to pop.
Step 3Remove from pan and allow to cool a little.
Step 4Bring them back to the hob and on a low heat add the garlic, ginger and turmeric and stir for two minutes.
Step 5Now add the goji berries, curry leaves, chilli and tomato puree and 100ml water.
Step 6Mix thoroughly and simmer for three minutes.
Step 7Now add the salmon and fold it gently into the sauce, simmering for a further five minutes.
Step 8Serve with the bulgar wheat, a squeeze of lemon and coriander garnish.