Title: Finn's Fish
Categories: Fish Salmon
Yield: 4 Servings

50	g	Shajira spice; see note
		Sea salt
180	g	Salmon fillets
2	cl	Garlic; roughly chopped
2	ts	Ginger; chopped
1/2		Onion; finely chopped
1	ts	Ground coriander
1/2	ts	Tumeric
1	lg	Tomato; flesh only, chopped
1/2	c	Natural yoghurt
200	g	Canned chickpeas
2		Spinach leaves; roughly cut
		Vegetable oil

"A recipe from Behany Finn, executive chef at Adelaide's Hilton hotel."

Dry roast or toast the shajira spice. Grind with a mortar and pestle or blend in a food processor. Mix with a little sea salt. Sprinkle this mixture on the salmon fillet and allow to stand. Grind the garlic and ginger with a mortar and pestle or in a food processor.

Fry the onion in oil until it is soft. Add the garlic and ginger paste and fry for 1 minute.

Add the coriander, shajira spice and tumeric. Continue to cook for 1 to 2 minutes. Add the tomato and yoghurt. Add the canned chickpeas and simmer for 15 minutes or so, stirring in the spinach leaves just before serving.

Pan-fry the salmon, a couple of minutes for each side. Serve the salmon on top of the chickpea curry.

HANDY HINT: Shajira spice is also known as royal cummin and is darker than ordinary cummin. It is not easy to find so you can substitute ground common cummin.

Ian Parmenter, "Consuming Passions" in association with Australian Broadcasting Corporation. Typed, but not tested, by Greg Mayman, March 1998 From: Greg Mayman Date: 06 Mar 98

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