Easy Salmon Curry

Charmaine Lu -

  • 2 tsp oil
  • 1 tsp black mustard seeds
  • 1 tsp fenugreek seeds
  • 3 cardamoms
  • 1 sliced onion
  • 1 tbsp grated ginger
  • 5 chopped garlic cloves
  • 400g tomatoes, deseeded and chopped
  • 2 x salmon fillets, skinned and cut into chunks
  • Cooked rice, to serve
  • Fry the mustard seeds in the oil until they start to pop, then stir in the cardamom pods and the fenugreek seeds and fry for 30 seconds more. Add the garlic, ginger and onion, and gently cook for 10 mins or until soft and golden.
  • Add the tomatoes and some seasoning, and leave to simmer for 12 mins or so. Place the salmon fillets on top, then cover and cook for 6 mins or until the fish is cooked through. Stir to coat, being careful not to break up the salmon, then serve with cooked rice.
40 mins
2 serving