Recipe Credit by Farzana Kumandan @sprinklesandspicect

INGREDIENTS

• 2 tablespoons butter
• 1 onion finely chopped.
• 5 curry leaves
• 5 cloves garlic
• ½ tsp jeera (cumin) seeds
• ½ tsp mustard seeds
• 1 dried red chilli
• ½ green pepper diced
• 1 tsp dhania (fine coriander)
• 1 tsp jeera (fine cumin)
• 1 tsp tandoori
• 1 tsp Cajun spice or seafood masala
• 1 tsp turmeric
• 2 large, grated tomatoes
• 3 potatoes cubed.
• 1½ cups water
• Salt to taste

1 large tin pink salmon or any tin fish of your choice

Freshly chopped coriander and green chillies for garnish.

METHOD

Braise the onion in butter until golden brown, add the curry leaves, garlic, jeera seeds, mustard seeds, and red chilli. Once the garlic turns brown and the seeds pop, add in the green pepper, spices, and braise for a few seconds, just until the spices become fragrant. Add in the tomato, potato, and water. Reduce heat and allow to simmer until the potato is soft and the gravy has thickened. Add little bits of water as needed until the potato is soft.

Once the potato is soft and the gravy has thickened, add the fish. (I drain the excess water in the tin and remove the bones first) Using a spoon, add some gravy over the fish and simmer on a low heat for 5 minutes. Garnish with freshly chopped coriander and serve with dhal, Khiri, and rice or bread.

[Picture: Farzana Kumandan]