1 onion sliced or grated 1 sprig of curry leaves chopped roughly 1 or 2 green chillies 2 Cloves of garlic cut into slices ½ teaspoon mustard seeds ½ teaspoon whole jeeroo 1 teaspoon red ginger Garlic masala 1 teaspoon crushed garlic 1 teaspoon fine jeeroo 1 ½ teaspoon fine dhana Pich tumeric Salt to taste Coarse red chillies to taste 1 tablespoon tomato puree 3 to 4 tomatoes liquidised/grated or chopped fine
1 tin of pink salmon. (Drain liquid and I remove any bones and skin in tin)
Chopped dhana leaves Pinch of garam masala
Fry onions in oil or ghee (Clarified butter) until golden. Add garlic, ginger Garlic masala, green chillies, curry leaves , mustard seeds, whole jeeroo and fry a little for just about a minute. Then add in the rest of the spices and braise for a few seconds. Add in tomatoes and puree and allow to simmer for about 10 to 15 minutes or until well combined. Add in salmon. Flake fish but don't break into very small pieces. Allow to simmer till cooked about 15 minutes to ½ hour. Scatter chopped dhana leaves and garam masala over. Zaakirah
INFO & TIPS
Perfect as a side with khari kitchri or on its own as a meal with white rice or roti, fried cubed potatoes seasoned with chillies and salt & a tomato,onion and cucumber sambal.