Salmon and Cauliflower Curry with Black Cardamom Rice - James Martin Chef

Ingredients

• Vegetable oil – 5 Tbsp
• 2 large green chillies whole
• 1 heaped tsp nigella seed
• 1 cauliflower cut into small florets
• 400 g tinned chopped tomatoes
• 1 cup of frozen petit pois
• 3 tsp turmeric
• 1/4 tsp chilli powder
• water 450 ml
• Coriander powder 1 tbsp
• English mustard paste- 1 heaped tbsp loosened with a little water
• 1 tsp salt and add to taste
• 1-2 tsp brown sugar to taste
• 4 skinless salmon fillets 650 g cut into 5 cm chunks
• 1 small bunch fresh coriander stalks and leaves finely chopped
• Juice 1/2 lemon
• 1 builders mug of white basmati rice
• 2 builders mugs of water
• 3 black cardamom pods
• 1/2 tsp cumin seeds
• 1 tbsp veg oil