Tangy Tomato Salmon Fish Curry
Fresh and Tangy Tomato Salmon Fish Curry
Equipment
- Wok
Ingredients
- 2 pounds salmon fillet chopped into 2-inch pieces
- 1 medium onion pureed
- 1 cup tomato puree
- 1 tablespoon ginger-garlic paste
- 1 teaspoon curry powder
- 2 tablespoons canola oil
- 1½ quarts water
- Salt to taste
Instructions
- Heat the canola oil in a deep bottom wok over medium heat. Pour in the onion and cook until light brown. Add in the ginger-garlic paste and cook for minutes, stirring continuously.
- Now, add in the rest of the ingredients except the fish fillet and water and cook until all the ingredients turn into a thick sauce.
- Then, add the fillet and water. Mix well. Cover the wok with a lid. Let it simmer over low heat for 15-20 minutes, stirring occasionally.
- Once cooked, remove the wok from the heat and transfer the curry to a serving bowl.
- Serve hot with boiled basmati rice, sticky rice or jasmine rice.
