2 pieces of salmon fillets
2 medium sized onions
Fresh coriander leaves
Spices: 1/2 tsp Turmeric, 1 level tsp each of chilli powder, cumin powder and coriander powder. Salt to taste.
1. Wash and clean the salmon fillets and pat dry. Cut in half
2. Dice the onions finely
3. In 2 tablespoons of oil, fry the onion until it starts to brown. Add all spices and salt as above.
4. Stir for a minute or two to allow the spices to mix, then add a cup of water to make the massala sauce. As the sauce starts to dry up, add half a cup of water.
Note: You will need to gauge how much water to add depending on how much massala you want. Basically, this dish should be dry-ish but with enough massala so as not to dry out the fish when ready to serve. In short, it shouldn’t be watery.
5. Once the massala is ready, add in the salmon. Let cook for 10-12 minutes turning the pieces over periodically. If your massala starts to dry out a little, add a little water. (Use warm water so you don’t slow down the cooking process).
6. Once the fish is cooked, remove from heat and sprinkle some fresh chopped coriander/cilantro/danya over the top.
Recommendations: Enjoy with coconut rice, or white or brown basmati rice.
Recipe by Sabina Huq