- 2 kg pink salmon
- 10â€“15 fenugreek seeds
- Â½ tsp whole mustard seeds
- Â½ tsp black cumin seeds
- 1 heaped tsp fresh coriander, chopped
- 1 heaped tsp bird's-eye chillies, chopped
- Â½ tsp black pepper
- 1 tsp chopped ginger
- 2 tbsp crushed ginger
- 1 heaped tbsp garlic
- 400 g minced white onion
- 2 tsp turmeric
- 2 tsp cumin powder
- 3 tsp salt
- 1 tsp chilli powder
- Â½ tsp sugar
- 3 tomatoes, chopped
- 3 cups water
- 1 tsp garam marsala spice mix (crushed cardamom, cinnamon and clove)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 10–15 minutes
Slice salmon into pieces about 3 cm thick, rub with a mixture of turmeric, salt and cornflour (enough to lightly cover all the fish) and leave for 10–15 minutes.
Then in a fry pan and a little oil, seal the fish and set aside.
Pour enough olive oil to generously cover the base of a large deep saucepan and place spices into oil in the following order – fenugreek, mustard seeds, black cumin seeds, black pepper, coriander and chopped chillies. The heat will release the aromas, be careful not to burn the seeds.
Then add the chopped ginger, crushed ginger, crushed garlic and minced onion. Mix thoroughly. When the onion begins to colour, add 2 teaspoons of turmeric for colour, the cumin powder, salt, a little chilli powder and sugar. Keep stirring until the fragrance from the mixture is strong. Then add the chopped tomatoes. Stir and put the lid on the saucepan, and simmer on a low heat for 10–15 minutes. Then add 3 cups of water and let it boil for 5 minutes.
Add the fish pieces and cook over a low heat for another 10–15 minutes. Finish with 1 teaspoon of the garam marsala.