28 December 2012,22:30 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Heat the oil in a pan, shallow fry the salmon in batches until golden and place on a plate without stacking.
  • Heat the 2-3 tablespoons oil in a large shallow pan. Add the whole spice and fry until the seeds begin to sizzle. Add the ginger and garlic, fry for about 20-30 seconds.
  • Simmer to low flame and stir in little water, the remaining turmeric and all the remaining ground spices.
  • Stir in the tomato puree, tomatoes and adjust seasoning with salt.
  • When the oil begins to separate from the mixture, pour in 2 cups of water and bring to the boil. Gently place the salmon into the sauce. Cover and simmer for about 15-20 minutes.
  • Simmer the sauce reduces to less than half of its initial volume and add the remaining lemon juice, the green chilli and a pinch of black pepper.
  • Serve with Basmati Rice.


  • 350 grams salmon steaks or fillets, rub with turmeric, salt and lemon juice, rinsed and pat dried
  • ½ teaspoon turmeric powder
  • 2 tablespoons tomato puree
  • 2 tomatoes, peeled and finely chopped
  • ½ teaspoon cumin seeds
  • 4 teaspoon lemon juice
  • Cooking oil for shallow frying
  • 1 inch piece of ginger, finely chopped
  • 2-3 garlic cloves, crushed
  • 1 green chilli, split lengthways and deseeded  
  • Salt and freshly ground black pepper, to taste

Ground Spices

  • 1 teaspoons chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon fennel seeds
  • 1 teaspoon ginger paste

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