Ingredients:
175 gm white sesame seeds
1 tsp salt
120-150 ml water
2 green chillies, seeded and diced
4 tbsps chopped fresh coriander
1 tbsp chopped fresh mint
1 tbsp tamarind paste
2 tbsps sugar
1 tsp oil
1/4 tsp onion seeds
4 curry leaves
For the garnish:
6 onion rings
1 green chilli, seeded and sliced
1 red chilli, seeded and sliced
1 tbs fresh coriander leaves

Procedure:
Dry roast the sesame seeds and leave to cool. Grind them in a coffee grinder to a grainy powder. Transfer the sesame powder to a bowl. Add the salt, water, diced chillies, coriander, mint, tamarind paste and sugar and using a fork, mix everything together. Taste and adjust the seasoning if necessary; the mixture should have a sweet and sour flavour.
Heat the oil in a heavy-based saucepan and fry the onion seeds and curry leaves. Tip the sesame seed paste into the pan and stir-fry for about 45 seconds. Transfer the chutney to a serving dish and allow to cool.
Garnish with onion rings, sliced green and red chillies and fresh coriander leaves and serve with your chosen curry.

Sesame-Crusted Salmon Fillet Salad

Ingredients
500 gm thick salmon fillet
2 egg whites, lightly beaten
1 tbs white sesame seeds
1 tbs black sesame seeds
2 bunches of watercress
1 frise lettuce, divided into leaves
4 spring onions, cut into thin strips and placed in water; sea salt and pepper
Dressing:
5 tbsps white wine vinegar
5 tbsps vegetable oil
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp caster sugar
1 bunch of chives, chopped

Procedure:
Dry the salmon with kitchen paper, then dip in the egg white. Mix the sesame seeds and seasoning together on a large plate. Roll the salmon in the sesame seeds and pat on the seeds all over to give a good even coating.
Heat a griddle pan or non-stick frying pan, put on the salmon and cook for 2 minutes on each side for rare, or 5 minutes for well done.
Process the dressing ingredients in a blender or place in a screw-top jar and shake well to combine. Toss the watercress and frise in the dressing and arrange on a large serving dish.
Slice the salmon fillet with a sharp, thin-bladed knife and arrange on top of the salad. Drain the spring onions, dry on kitchen paper and sprinkle over the salmon.