Salmon Coconut Curry

Instructions

1. Start by marinating the salmon cubes in ginger, garlic, and cilantro paste with salt, crushed black pepper and a dash of olive oil. Set aside.
2. Now in a saucepan, heat the oil and add in cloves, cumin, and cardamoms, once the cumin seeds are popping, add in onions and sauté it until golden brown.
3. After that mix in your chopped tomatoes and all the spices to the pan (turmeric, garam masala, red chili powder, red curry powder) and softly mix all the ingredients together. Cover and cook on medium heat for 5 mins or until soft in texture.
4. You can add in a pinch of salt to this mixture for taste. (Do not add too much as the salmon is already marinating in salt).
5. After you see the oil separating from the tomatoes and onion mixture add in the marinated salmon and mix softly. Cover and cook for 5 mins on medium low flame.
6. Lastly, open the lid and add in the coconut milk powder water to the pan and cover and cook for another 5-7 minutes or until the oil surfaces on top. Garnish with cilantro.
7. Serve with Basmati rice and sprinkle some lemon juice if you like a tangy flavor.
8. Fantastic on a rainy, cold night. Enjoy!