I love Salmon fish especially after I watched the movie Cinderella story. Now every time I want a delicious fish curry I just whip out a box of fish and whip up this curry.

I took of the holi cow’s website and adapted to my specifications.

Ingredients

For the fish:

• 900g salmon fillet
• 2,5ml salt
• 5ml Bombay masala
• 2,5ml turmeric

For the Curry:

• 60ml sunflower oil
• 10ml mustard seeds
• 1 large onion, finely chopped
• 7ml coarse salt
• 4 cloves garlic, crushed
• 10 – 15ml Chowman’s masala
• 6 tomatoes, blanched, skinned and grated
• 5ml ground roasted cumin
• 5ml ground roasted coriander
• Pinch of turmeric
• 3 sprigs curry leaves
• 250ml boiling water
• 10ml Bombay Masala

Method:

• Slice the salmon into pieces and season with salt.
• Dust the salmon with Bombay masala an turmeric.
• Rub the spices into the fish fillets.
• Leave aside in a refrigerator.

For the Curry Sauce:

• Heat the sunflower oil in a large pan.
• When the oil is hot, add the mustard seeds.
• When the mustard seeds begin to pop, add the chopped onion and coarse salt.
• Saute until light the onions are a light golden brown.
• Add the garlic and saute for a few seconds.
• Stir in the Chowmans masala.
• Stir for 3 – 5 seconds taking care not to burn the spice.
• Add the grated tomatoes and simmer for a minute.
• Add the roasted cumin, coriander, turmeric and curry leaves.
• Simmer until the tomatoes soften and then add the boiling water.
• Reduce the heat until simmer until the tomatoes dissolve completely.
• Place the fish into the sauce in a single layer.
• Sprinkle the Bombay masala over the fish.
• Simmer on a low heat for a few minutes and spoon the sauce over the fish.
• Cook for 4 – 6 minutes or until the fish is cooked through.