How to make an indian inspired salmon curry

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My Indian inspired salmon curry! I wanted to try something that wasn't white fish in a similar style to how I've cooked fish curries in the past and if i do say so myself it turned out very nice!

Ingredients:
Serves 2

Marinade:
2 Salmon fillets
pinch of turmeric each
pinch of salt each
pinch of chilli powder each
tsp vegetable oil each

2 tsp mustard seeds
quarter cup of veg oil
1 medium onion grated
2 bay leaves
2 heaped tsp garlic
2 green chillies
2 slices of green and red pepper
cup of grated tomato
1.5 tbsp tomato puree
8-10 halved cherry tomatoes
a lemon

Spice Mix:
1/2 tsp turmeric
2 tsp coriander
1/2 tsp chilli powder

Method:

First things first we want to marinade our fillets.
add a pinch of turmeric, chilli powder and salt onto some well oiled fillets and rub them down till they're properly coated. Leave for half an hour.

To prepare the fillets for our sauce we first dust them with flour to form a crust to protect our fillets, then on a medium/hot frying pan or skillet we let the fillets cook till each side is sealed, 2 minutes a side approximately until it has changed colour.

Onto the sauce. We start off by adding a quarter cup of vegetable oil to our pan of choice and turning the gas/heat up to medium-high. In goes our 2 teaspoons of mustard seeds and when you hear them start to pop, whack in your grated onion and 2 bay leaves. Stir fry for a good 3-4 minutes until nice and fragrant and the onion has just about lost its rawness without being completely cooked through.

Just as the onions start to turn translucent add a teaspoon of salt and 2 heaped teaspoons of garlic paste. Mix into the ingredients and if you feel you need to add a splash of water, only if your onions are mostly cooked and only if it looks dry at this point. Stir fry for a further minute or until the onions look almost done.

Now we add our spice mix into the dish, make sure the pan isn't too dry because powders burn very quickly, add the spice mix mentioned above, into our dish and stir quickly to incorporate.

Follow this up with 2 green chillies if you like the heat and a couple of slices of green and red pepper for variety and stir fry for 30 seconds keeping an eye and nose out for any burning spices.

You should keep it moving until we add in some moisture in the form of our grated tomato and tomato puree! Once these are in we stir to combine and the base of our dish is ready, from here we reduce for 3-4 minutes.

Then, add our half cooked fillets and tomatoes before adding a half cup of water to let everything mingle with each other. If you have a lid you can add it to help the fillets cook better. If its spitting too violently of course turn the heat down! medium should be fine here as we just want to give the dish time to reduce and mix.

3-4 minutes later and the sauce should have thickened up nicely, it should stick to your stirring spoon at an angle. Make sure to hit it with a full freshly squeezed lemon for maximum flavour! Serve over boiled or pilau rice and enjoy!

Music: Jalandhar by Kevin Mcleod : http://bit.ly/JalandharByKevin

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