Servings
5

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.

 

Serve over rice with steamed vegetables.