Ingredients: 5 Salmon Filets 2 tbsp. Plain yoghurt 1/2 cup Vegetable oil 1 1/2 tbsp. Brown mustard seed 1 Large onion (finely chopped) 10 Large garlic cloves (minced) 3 tbsp. Fresh ginger (minced) 4 tsp Basic Curry Powder 1 tsp Sea salt 3/4 cup Coconut milk 2 Fresh Roma tomatoes (chopped) 1/2 cup Methi leaves
Cooks note: Have onion, garlic, and ginger chopped in advance.
In a large skillet heat the oil on high heat. Add mustard seeds and cover the pan for about 1 minute; wait until you hear the seeds begin to pop, but don't let them burn.
Uncover the skillet and add chopped onion; sauté for about 8 minutes until brown. Lower the heat to medium then add minced garlic and minced ginger; sauté for a few minutes then add curry and salt. Add coconut milk, tomatoes, and yogurt; cook for 7 minutes. Lastly, add methi leaves and cook for 3 more minutes. Once sauce has thickened add salmon filets and cook 4 minutes on each side.