Curried Salmon with Ginger and Tomatoes

Charmaine Lu -
  • 2 tsp oil
  • 1 tsp each mustard seeds and fenugreek seeds
  • 3 cardamoms
  • 1 sliced onion
  • 1 tbsp grated ginger
  • 5 chopped garlic cloves
  • 400g vine tomatoes, chopped
  • 400g salmon fillets, skin removed, chopped into chunks
  • Heat the oil in a saucepan and sizzle the mustard seeds for a minute or two. Add the cardamom and fenugreek, fry for 30 seconds, then tip in the onion, garlic and ginger to cook for 10 mins.
  • Add the tomatoes, season well and bubble for 15 mins more on a low heat. Place the salmon chunks on top, cover with the lid and cook for 6 mins or until opaque and cooked through. Gently stir to combine, then serve with cooked basmati rice.
1 hr
2 serving