SALMON WITH BRAISED PUMPKIN AND SESAME CREAM.

Ingredients...60 ml of rice bran / canola oil, 2 onions, halved and sliced, 2 tbs of minced garlic, 1 tbs of minced ginger, 1 dsp of ground cardamon, 1 tsp of ground turmeric, 600 gm of pumpkin, peeled and cut into 1" / 2.5 cm chunks, 2 x 400 ml cans of diced tomatoes, 400 gm can of chick peas, drained, 6 x 200 gm skinless salmon or other firm fish fillets, 1 handful of coriander leaves, 1 and 1/2 tbs of sesame seeds. Sesame cream.....125 gm of Greek style yoghurt,1 tbs of tahini, 1 dsp of minced garlic, 1 tbs of lemon juice. First, prepare the sesame cream.... put all the sesame cream ingredients in a small bowl, mix together well and season to taste with cracked black pepper. Cover the bowl with cling wrap and refrigerate until needed. Heat the oil in a large saucepan over a low heat. Add the onion and saute till the onion softens. Add the garlic, ginger, cardamon, turmeric and pumpkin and saute until fragrant. Add the tomatoes and bring to a simmer, cover reduce the heat to low and cook until the pumpkin is tender, stirring occasionally. Season to taste with cracked black pepper and stir through the chick peas. Place the salmon/ white fish fillets in a single layer over the vegetable mixture. Cover and cook for 12 minutes , until the fish is cooked through. To serve , divide the mixture amongst warm plates and top each fillet with a spoonful of sesame cream and sprinkled with coriander leaves and sesame seeds. Delicious.