Spiced fish omelette

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Serves 4

Ingredients

• 
  
  1 tsp black mustard seeds
• 
  
  1 tbsp vegetable oil
• 
  
  ½ onion, peeled, grated
• 
  
  5 curry leaves
• 
  
  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

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.