Serves 1
Directions
- 1Add garlic to hot oil.
- 2Add onions and salt.
- 3Cover with a lid and let the onions soften for about 5 minutes.
- 4Pour in some boiling water and allow the onions to soften fully for about 10-15 minutes.
- 5Prepare salmon fillets by cutting them up into small cubes and adding spices to it.
- 6Flash fry both sides of the salmon for about 2 minutes each and then remove them onto a plate.
- 7Mash the onions until they had become a smooth consistency.
- 8Add spices (turmeric, coriander, curry powder and chilli powder).
- 9Cover with a lid and let the spices cook through for about 5-7 minutes.
- 10Add in a little bit of water, cover it with a lid once again and let the spices cook through until the oils have fully separated.
- 11Add in a couple of bay leaves.
- 12Add in some plum tomatoes and allow the tomatoes to soften fully.
- 13Squash all of the tomatoes down with the back of a spoon.
- 14Add some water.
- 15Add fried salmon.
- 16Allow your curry to come to a fast boil.
- 17Garnish with fresh coriander.
Ingredients
- 2 salmon fillets
- pinch turmeric
- pinch chilli powder
- pinch curry powder
- pinch coriander powder
- 1 tbsp cooking oil
- cooking oil
- 1 frozen block garlic
- 1 medium onion
- 1 tsp salt
- 0.5 tsp turmeric
- 1 tsp chilli powder
- pinch coriander powder
- 0.5 tsp curry powder
- bay leaves
- tomatoes
- fresh coriander
Equipment
potwooden spoonfrying pan
Tips
- If you prefer a thinner consistency like the tenga shira, add more water but this is meant to be a Bhuna style curry.
- Add some tomato puree when you add the spices for a stronger flavour.
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