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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).