Yield: 4 servings
- About 1½ pound (680g) salmon, cut into bites (I use frozen wild salmon for this recipe and the result is perfect)
- 3 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 1 tsp whole peppercorns
- ½ tsp fenugreek seeds (¼ tsp if you use fenugreek powder)
- ½ tsp fennel seeds
- A dozen curry leaves
- ½ tsp turmeric
- 1 tsp chili powder
- 1 tsp ground coriander
- 3 generous tbsp tomato paste
- Vegetable oil
In a sauté pan large enough so you can arrange the salmon in a single layer, sauté the onion and garlic in vegetable oil until slightly golden.
Add the peppercorns, the fenugreek and fennel seeds and the curry leaves. Sauté another 2 minutes.
Add the turmeric, the chili powder and the ground coriander, sauté one minute.
Add the tomato paste and sauté two minutes, stirring constantly.
Add 1½ cup (375ml) water, salt to taste and a pinch of sugar to cut the acidity of the tomato paste.
Simmer, half-covered, about 15 minutes. Taste and rectify seasoning as needed (more chili powder, sugar or salt if necessary). The sauce is ready. It may seem a little too thick, but keep in mind that the fish will release water in the sauce when cooking.
Add the salmon, cover and let it cook on medium-low heat, no more than 10 minutes (less if you cut it into small bites). Remove from heat as soon as the fish is cooked.
(If you wish, you can make the sauce in advance and keep it aside. When you're ready to eat, just reheat the sauce and add the fish.)
Serve on plain basmati or jasmin rice in which you can add, if you wish, ½ tsp of cumin seeds and a handful of green peas.
Have you tried this recipe? Feel free to share your thoughts or experiences!