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Spiced fish omelette


Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. 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.

  3. 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.

  4. 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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