Nisha's tangy treacle Goan salmon

We introduce Indian chef Nisha Katona who will be rustling up her tangy treacle Goan curry with rice.

Serves 2Prep: 5 minutesCook: 15 minutes

Ingredients:2 tbsp vegetable oil2 tsp mustard seeds½ tin chopped tomatoes1 tsp turmeric½ tsp chilli powder1 tsp brown sugarSalt to seasonJuice ½ lemon1 tsp black treacle2 handfuls of roughly chopped baby spinach2 fillets of cooked skinless salmon, broken up slightly

Garnish:Sprinkle of chopped fresh coriander (optional)Pomegranate seeds to garnish (optional)

For the rice:1 mug basmati white rice2 mugs water

Method:

• Heat the oil in the pan and add the mustard seeds and wait for them to fizz and turn black. Toss the pan occasionally.. Add the tomatoes and cook well (this will take about 5-8 minutes).

• Add the turmeric, chilli, sugar, salt, lemon and water if required to loosen.

• Add the treacle and toss in the spinach. Add the salmon chunks and combine gently. Simmer until heated through.

• Serve on a bed of rice (see below). Garnish with fresh coriander and pomegranate seeds if liked.

Rice method:

• Place the rice and water in a pan and boil until almost dry. Cover with a lid and switch off the heat. Leave for 15 minutes before serving with the treacle Goan salmon.