Instructions

• Fry salmon in butter for 5 mins per side; use a frying pan for this. Set aside and reserve some butter.

• In the same pan with the butter remaining, sauté 3/4 of the chopped garlic for 2 mins.

• Add onions; cook for 5 mins until they reach soft & translucent, adding more butter if needed.

• Lower the flame, add fresh cream and stir for 2 mins until it starts to boil. Then add milk slowly in intervals to get a smooth and creamy texture.

• Season with salt, pepper, and parsley; add the fried salmon, cover and cook 3–5 mins.

• For the fried rice, take a big kadai, scramble eggs with salt and pepper; set aside.

• Sauté vegetable mix in oil on high heat for 3–5 mins; add seasoning sauce and stir for 2 mins.

• Add eggs and boiled rice to veggies; mix and cook for 5 mins. Season with salt & pepper as needed, and garnish with some spring onions.

• For Ema Datshi, boil 150ml water in a pan with veggies and spice mix for 3–5 mins, add salt and cheese, cover till melted. Lower the flame, stir well to release the flavours and garnish with coriander.