About this recipe:This is a great recipe for using tinned salmon; anything but boring. Aromatic Indian spices combine with chilli, ginger, curry leave, tomato and coriander to make a lovely dish. Serve with rice.
2 tablespoons olive oil
3/4 teaspoon cumin seeds
1/2 teaspoon brown mustard seeds
1 small onion, sliced into thin half-circles
1 clove garlic, minced
1 tablespoon minced fresh root ginger
1 green chilli, chopped
10 fresh curry leaves, chopped
1 tomato, diced
2 (418g) tins salmon, drained and bones removed
4 tablespoons chopped fresh coriander
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Method Prep:15min › Cook:25min › Ready in:40min
Heat the olive oil in a frying pan over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop.
Cook and stir the onions in the spice mixture until they brown. Mix in the garlic, ginger, chilli, and curry leaves; cook and stir until the garlic becomes golden. Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces in the pan; cook until the salmon is heated through, 5 to 10 minutes; remove from heat. Garnish with coriander to serve.