Ingredients

8oz

skinless salmon fillets

Steenbergs pink sea salt

Steenbergs organic chermoula

1 tbsp

Steenbergs organic mustard powder

2 tbsp

extra virgin olive oil

Steenbergs organic fairtrade ground turmeric

Steenbergs organic cayenne pepper

1/2 tsp

Steenbergs organic brown mustard seeds

fresh birds eye chillies

Steenbergs organic curry leaves

This reminds me of a Bengali curry I had and it is not for the faint-hearted! If you do not like food too 'hot' reduce the amount of spices used - you can always add a little more at the end to get the required intensity to suit your taste buds - I just love it fiery!

Serves 2

Method

Cut the fish into 1x2" pieces and rub each with 1/4 tsp salt (ground) and 1/2 tsp chermoula. Cover and leave in fridge for at least 30 minutes - or can leave them for the day
Mix the mustard powder with 1/2 tsp cayenne pepper, 1/4 tsp turmeric and 1/4 tsp salt (ground). Add 1 tbsp water to form a paste before adding 7 more tbsp of water
Heat the oil in the pan over a medium heat. When the oil is hot, add the mustard seeds, and when they start to pop add the mustard paste. Stir before adding the chillies and curry leaves, stir and bring to a simmer
Add the fish pieces and simmer gently for about 5 minutes, or until the fish is cooked through - be careful not to overcook it. Turn it once and coat with the sauce continually. Taste the sauce and season - you may want to add a little more cayenne pepper!
Serve with basmati rice