Exotic Salmon Omelette

Ingredients:

• 1 tbsp vegetable oil
• 1/2 onion, peeled and grated
• 1 tsp black mustard seeds
• 5 curry leaves
• 2 tomatoes, chopped
• 2 tsp garlic paste/pureé
• 1 tsp ginger paste
• 1 finely chopped birdseye chilli
• 1tsp garam masala
• 6 beaten eggs
• 100g coconut cream
• 1 tsp tumeric
• 1 tbsp double cream
• 200g cooked salmon

Method

1.  Preheat oven to 200 degrees C
2. Use a clean, dry, oven proof frying pan, heat the mustard seeds over a medium high heat until they begin to pop.
3. Add vegetable oil, onion, curry leaves and fry for 5 minutes.
4. Add the tomatoes, garlic, ginger, chilli and garam masala. Mix and gently fry for 3 minutes.
5. Next add coconut cream, and flake the salmon into the pan, continue to stir frequently.
6. In a bowl, beat the eggs, double cream and tumeric, then mix into the frying pan.
7. Cook through on medium heat on the hob for 3 minutes, then transfer to the oven and bake until the egg is cooked through.

*birdseye chilli from Heera are good.