Salmon & Pea Curry-serves 4-5
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
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.