SPEEDY summer spice

Zingy store-cupboard flavours add hidden health benefits to these fast Indian fakeaways

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Salmon with fenugreek and ginger

Firm oily fish like salmon holds up well to this aromatic sauce.

SERVES 2 PREP 3 MINS COOK 9 MINS

* 2 salmon fillets, cut into bite-sized pieces

* 1tsp dried fenugreek leaves

* ½tsp ground turmeric

* 1tbsp tamarind paste

* 1tbsp groundnut oil

* 1tsp ginger paste

* 1 red pepper, deseeded and sliced into thin strips

* Chilli powder, to taste

* Handful fresh coriander, leaves picked

* 2tsp toasted sesame seeds

1 Put the salmon in a bowl, add the fenugreek leaves, turmeric and tamarind paste. Mix well and set to one side.

2 Put a wok on a medium heat, then add the oil and ginger paste. Stir-fry for 2 mins.

3 Add the red pepper, chilli powder and salt to taste. Continue to fry for 2 mins.

4 Add the marinated salmon and fry for 5 mins. Remove from the heat and add the coriander leaves and sesame seeds. Stir well and enjoy.

Per serving: 353 cals, 26g fat, 4g sat fat, 3g carbs

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