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Madhur Jaffreys Salmon with mustard seed and coriander

One of Madhur Jaffrey's favourite recipes. This simple dish is perfect for parties. Use mackerel fillets or tuna instead of salmon if you prefer. Curry leaves are tender, green and highly aromatic, not to be confused with the lavender-like needles of our garden curry plant. Buy them fresh from ethnic shops and freeze the leftovers. "Dried curry leaves are pointless," says Jaffrey. "Substitute bay leaves instead, which are different but still good." From: The Telegraph SERVES 6

For marinating the fish:
• 2lb/900g skinless salmon fillet (ideally cut from the thicker end of the fillet)
• ¹/3 tsp cayenne pepper
• ¹/3 tsp ground turmeric
For the sauce:
• 3 tsp whole brown mustard seeds
• 1½ tbsp ground coriander
• 1 tsp ground cumin
• ¼ tsp ground turmeric
• 1 tsp curry powder (Jaffrey uses Bolst's hot curry powder, available from www.indianfoodandspices.co.uk)
• ½ tsp cayenne pepper
• 6oz/180g tomatoes, coarsely grated (messy, but possible – the skins will be left in your hand)
• 3 tbsp extra virgin olive oil
• ½ tsp whole fennel seeds
• 15-20 fresh curry leaves or 6 bay leaves or fresh coriander

Cut the salmon into matchbox-sized pieces.

Mix the cayenne and turmeric with ¹/3 tsp salt and rub the mixture into both sides of the fish. Put in a plastic bag or a covered dish and refrigerate for at least one, and up to six, hours.

Now make the sauce. In a clean coffee grinder or mini food processor, grind 2½ tsp of the mustard seeds. (You could also do this with a pestle and mortar and lots of elbow grease, or even use mustard powder.) Put the ground mustard in a bowl with the coriander, cumin, turmeric, curry powder, cayenne, tomatoes, ¾ tsp salt and 4floz/110ml water. Mix well.

Heat the oil in a wide, shallow pan (a deepish frying pan or sauté pan is ideal) over a medium-high heat. Add the remaining mustard seeds and as soon as they begin to pop add the fennel seeds. Stir and pour in the spice mixture and another 8floz/225ml water.

Add the curry leaves, if you have them, or bay leaves. Bring to a simmer and cook gently for 10 minutes. (At this point the sauce can be cooled and refrigerated for several hours.)

To cook the fish, reheat the sauce (in the wide, shallow pan again) and lay the fish in it. It's important the fish cooks in a single layer, so if you are doubling the quantities, use two pans.

Simmer for five minutes, then carefully turn the fish and cook for another 4-5 minutes until just about done.
Scatter with coriander (if you aren't using curry or bay leaves) and serve with rice or naan.