1 tsp black mustard seeds
1 tbsp vegetable oil
½ onion, peeled, grated
2 tomatoes, chopped
1 tbsp grated ginger
1 garlic clove, peeled, crushed
1 birds' eye chilli, finely chopped
1 tsp garam masala
200g/7oz cooked salmon, flaked
100g coconut cream, grated
6 free-range eggs, beaten
1 tbsp double cream
1 tsp turmeric
Preheat the oven to 180C/350F/Gas 4.
Heat the mustard seeds in an ovenproof frying pan over a medium heat until they begin to pop. (CAUTION: Keep the pan well away from eyes and face.) Add the vegetable oil, onion and curry leaves and fry for 4-5 minutes.
Add the tomatoes, ginger, garlic, chilli and garam masala and continue to cook for 3-4 minutes, then add the flaked salmon and coconut cream.
Meanwhile, beat the egg, double cream and turmeric together in a bowl until well combined and pour into the frying pan, stirring a little. Continue to cook for 3-4 minutes, then transfer to the oven to bake for 4-5 minutes, or until the egg is cooked through.
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