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Tinned Red Salmon

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Tinned Red Salmon

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Tinned Red Salmon

	4.0 Stars based on 388 Reviews
Author : pauline...	Published On : Sep 12, 2008
Preparation Time: 20min	Recipe Type : NonVeg-Main
Cooking Time : 20 min	Standing Time : 20
Yield : 4 (4 servings)	Ingredient : Fish

Description : Red Salmon curry

Recipe of Tinned Red Salmon
Ingredient Name	Unit	Quantity

418g Large tin of Red salmon	large	1
Directions \| How to make Tinned Red Salmon

Ingredients 418g Large tin of Red salmon (Not pink, its cheaper but does not have the same flavour.) 4 tbsp oil 4-oz onion sliced 2 tsp garlic paste 1 tsp ginger paste Whole spices 2" inch cinnamon stick 2 cardamom pods 2 cloves 2 bay leaves ¼ tsp of cummin seeds Spice powders ½ tsp turmeric ½ tsp paprika ½ tsp chilli ½ tsp coriander ½ tsp cummin ½ tsp garam masala A (good) pinch of salt 4-floz boiling water 1 tbsp consentrated tomato puree ½ tbsp dried fenugreek leaves 1 or 2 tbsp fresh coriander leaves chopped Method Warning! Have the sliced onions ready to add. Using a frying pan 'with a lid' over a moderate heat, heat the oil then fry the whole spices for 15 seconds or until they slightly darken then add the spice powders, stir once then quickly add the sliced onion. Stir, cover then turn down the heat to its lowest setting and cook until the onions soften and turn a golden brown. Add the garlic and ginger pastes and let them fry a little. Add the4-floz of boiling water, stir, add the tomato puree, fresh coriander leaves then simmer until the oil comes to the surface. Using a tin opener, pierce the tin of salmon and drain the liquid into the pan, stir and simmer for 5 minutes. Fully open the tin and gently tip out the salmon onto a large plate, and using a small knife, carefully remove the skin and bones. I've tried cooking this curry with the skin on the fish, it feels slimy, and never seems to cook properly. get rid of it! Remember! Keep the chunks of Salmon as large as possible for 4 servings. Clear an area in the centre of the pan and gently add the salmon then cover with the sauce, replace the lid and heat through for 8/10 minutes turning once. This sauce consists mostly of oil, there's not a lot of water but you only need a small amount but it goes a long way. Serve with Basmati, or my favourite Cabbage rice. serves 4.
Recipe Tips	Serving Ideas
Reduce as much liquid as possible before adding the Salmon	Serve with Basmati rice, small diced potatoes and Half boiled eggs on the side. Pappadumms

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Tinned Red Salmon

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