1 (15oz) can of Wild Salmon (with canning juices)
1 medium onion chopped or sliced
1 small green bell pepper chopped (optional)
2-3 green chilies chopped (optional)
10-15 curry leaves
2 cloves if garlic grated
1 inch of ginger grated
1 (1inch piece) cinnamon stick
1 pandan leaf (optional)
1 tsp fennugreek seeds
1 cup chopped fresh tomatoes
1/2 tsp turmeric
1-2 Tbs red chili powder (to taste)
1 cup water
1 cup milk (coconut or cow)
salt and black pepper to taste
In a large pan, heat 1Tbs of canola oil. When hot add cinnamon stick, curry leaves, pandan leaf, fenugreek seeds and saute for 30 seconds. Then add the onions, garlic, green chilies and tomatoes and bell peppers.
Add the chili powder, salt, black pepper and turmeric next. Add the canned salmon with the canning juices and water. Simmer for 10-15 minutes without breaking up the salmon fillets. Finish with milk and taste for seasoning. Enjoy.
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