Salmon talka­ri (lo­cal­ly known as tal­cur­ry) com­bines yum­my salmon sauteed to­geth­er with whole­some veg­eta­bles and aro­mat­ic herbs such as thyme, pars­ley and and chives. Try out this ap­pe­tiz­ing recipe if you are in a pinch for time. Paired with hot sa­da roti or fluffy bas­mati rice and some lime pep­per sauce and you have got your­self a de­li­cious lo­cal meal to en­joy this Lent sea­son.

IN­GRE­DI­ENTS

1 large can salmon cleaned (bone and skin off)

1 ta­ble­spoon oil

1 medi­um onion

2 cloves gar­lic

Hot pep­per (op­tion­al)

3 pi­men­tos (chopped)

1 sprig chive

2 sprigs Pars­ley

2 sprigs fine thyme

3 medi­um toma­toes chopped

1/2” cube cook­ing mar­garine (op­tion­al)

2 ta­ble­spoons ketchup

1 tea­spoon onion gran­ules

1 tea­spoon gar­lic Gran­ules

1 tea­spoon lemon pep­per

1/2 tea­spoon black pep­per

DI­REC­TIONS

Wash and chop toma­toes sep­a­rate­ly

Wash and chop every­thing to­geth­er.

In a heavy bot­tom pot heat oil and add all the chopped aro­mat­ics,gold­en ray and ketchup.

Sauté for a few min­utes then add in toma­toes cook for 2 mins and add the cleaned salmon and all the dry in­gre­di­ents.

Cook for 5 min­utes.

Serve with cooked rice or roti and en­joy!

Recipe and Words by An­n­Marie Ram­bal­ly

An­n­Marie Ram­bal­ly is a self taught cater­ing busi­ness called An­nie's Culi­nary Cui­sine. She has been cook­ing since the age of 12 and was taught by her moth­er and grand­moth­er. "Cook­ing is my pas­sion and it brings me great joy to see peo­ple en­joy what I cre­ate." You can find An­nie on Face­book and In­sta­gram: @An­nie's Culi­nary Cui­sine