Salmon Madras

Hot madras sauce with fresh salmon steak, hot and sexy

Serves 4-6 (Estimated) Rating 5 (1-5)

Prep Time 10 Minutes Cooking Time 20 Minutes

6 tablespoons vegetable oil
3 cm root ginger peeled and chopped
2 medium onions chopped
4-5 Cloves garlic chopped
4 dried red chilli
2 cloves garlic peeled and crushed
2 fresh green chilli sliced discard seeds for milder curry.
1 small tin tomato
3 teaspoons cumin powder
2 teaspoon coriander powder
2 teaspoon chilli powder
1 teaspoon turmeric powder
2 kg fresh salmon meat cut into chunks
200ml warm water
Salt to taste
2 teaspoon Garam Masala
Heat half the oil in a wok over medium heat.
Fry onions ginger chopped garlic dried red chillies until the onions are soft.
Remove from heat and place cooked items in a bowl to cool.
Add remaining oil and heat
Add crushed Garlic and fresh green chillies cooked until garlic starts to brown.
Add half the tomatoes and cook for 2 minutes.
Now add the cumin coriander chilli powder and turmeric set heat to low and cook for 6 minutes stirring all the time.
Set heat to medium and add salmon.
Cook for 2 minutes.
Add water and bring to boil.
Now simmer for 10 minutes.
Meanwhile put the onion mixture into a blender and remaining tomatoes blend into a smooth paste.
Add this mixture to the rest add salt as required and cook for 2 minutes.
Remove from heat and stir in the Garam Masala.