Ingredients:

 

1kg salmon, boned, skinned & cut into large cubes

400g tin chopped tomatoes

1 tbsp oil

1 large onion, sliced

1 tbsp tumeric

1 tsp ground coriander

1 tbsp mild curry powder

1 tbsp garlic paste/1 clove, crushed

Approx 15-20 curry leaves

150g frozen peas

1/2 tsp caster sugar

Sea Salt

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Method:

• In a medium sized saucepan, heat the oil and add the onion & garlic.

• Cook on a medium heat for a few mins.

• Add the spices & stir well.

• Add the tomatoes & curry leaves.

• Bring to the boil & add the sugar. Season with sea salt.

• Add the salmon & stir gently.

• Bring to a simmer for about 15 mins until the salmon is cooked through & the peas are not frozen anymore.

• Serve in bowls with fluffy basmati rice.