Salmon Meen Moilee Recipe - Great British Chefs

Ingredients

• 4 salmon fillets, skin on (each weighing approx. 150g)
• 1 tbsp of coconut oil
• 30g of butter
• 1/2 lemon, juiced
• sea salt
• 1/2 tsp black mustard seeds
• 6 green chillies, slit lenghtways
• 3 garlic cloves, thinly sliced
• 2 medium onions, thinly sliced
• 1 knob of ginger, sliced julienne
• 10 curry leaves
• 1/2 tsp ground turmeric
• 400ml of coconut milk
• 100g of raw beetroot, peeled and diced
• 2 tbsp of sunflower oil
• 1 tbsp of sugar
• 2 tbsp of white wine vinegar
• 1 tsp ginger, chopped
• 1 tsp green chillies, chopped
• 80g of chana dal, (lentils) toasted
• 1 red chilli
• 5g of garlic powder
• 2g of turmeric powder
• salt
• 1 potato, peeled
• 2 tbsp of coconut oil
• 1 tbsp of curry leaves
• 1 tsp mustard seeds
• 1 tsp ginger, finely chopped
• 2 green chillies, finely chopped
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 150g of white crab meat
• flour, for dusting
• 1 egg, beaten
• 4 tbsp of Panko breadcrumbs (1)
• oil, for frying
• 1 tbsp of sunflower oil
• 3 curry leaves, finely chopped
• 1/2 green chilli, finely chopped
• 1/2 shallot, finely chopped
• 1/2 tsp ginger, finely chopped
• 1/4 ground coriander
• 1 pinch of red chilli powder
• 1 pinch of ground cumin
• 200g of fine wheat vermicelli, toasted and broken into small pieces
• 1/2 courgette, grated
• samphire