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Tinned Red Salmon

Tinned Red Salmon
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Tinned Red Salmon Recipe, How To Make Tinned Red Salmon Recipe

How to makeTinned Red Salmon?How to cookTinned Red Salmon?Learn the recipeTinned Red Salmonby vahchef.For all recipes visit

About Recipe

How to make Tinned Red Salmon

(89 ratings)
0 reviews so far
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
Tinned Red Salmon
Author : Vahchef
Main Ingredient : Fish
Servings : 0 persons
Published date : November 12, 2016

Ingredients used in Tinned Red Salmon
• 418g large tin of red salmon - 1 large.
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 2quot; inch cinnamon stick 2 cardamom pods 2 cloves 2 bay leaves frac14; tsp of cummin seeds Spice powders frac12; tsp turmeric frac12; tsp paprika frac12; tsp chilli frac12; tsp coriander frac12; tsp cummin frac12; tsp garam masala A (good) pinch of salt 4-floz boiling water 1 tbsp consentrated tomato puree frac12; 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 #39;with a lid#39; 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#39;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#39;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.

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