Source: Adapted from Best Ever Indian
Region: Indian
Rating: 9/10
Cut each salmon fillet in half and lay on a flat surface in a single layer. Sprinkle with half of the salt, pinch of turmeric, and the lemon juice and rub gently. Cover and let marinade in the refrigerator for 15-20 minutes.
Heat the oil in a skillet over medium heat, add the onion, and cook, stirring frequently to ensure even coloring, for 8-9 minutes, until a pale golden color.
Add the garlic and ginger pastes and cook, stirring, for 1 minute, then add the turmeric, coriander, cumin, and chili powder, tomato, and cook, stirring, for 1 minute. Add the coconut milk, chiles, and vinegar, then the remaining salt, stir well, and simmer, uncovered, for 6-8 minutes.
Add the fish and cook gently for 5-6 minutes. Stir in the fresh cilantro and remove from the heat. Serve immediately with cooked basmati rice.
Ingredients
Directions
Cut each salmon fillet in half and lay on a flat surface in a single layer. Sprinkle with half of the salt, pinch of turmeric, and the lemon juice and rub gently. Cover and let marinade in the refrigerator for 15-20 minutes.
Heat the oil in a skillet over medium heat, add the onion, and cook, stirring frequently to ensure even coloring, for 8-9 minutes, until a pale golden color.
Add the garlic and ginger pastes and cook, stirring, for 1 minute, then add the turmeric, coriander, cumin, and chili powder, tomato, and cook, stirring, for 1 minute. Add the coconut milk, chiles, and vinegar, then the remaining salt, stir well, and simmer, uncovered, for 6-8 minutes.
Add the fish and cook gently for 5-6 minutes. Stir in the fresh cilantro and remove from the heat. Serve immediately with cooked basmati rice.