Indian Style Salmon Fry

I was looking for something different and easy to make and found this Indian Style Salmon Fry recipe that looked interesting, so I thought I'd give it a try. Instead of curry leaves, I added a tablespoon of Madras curry powder. I also didn't bother picking out the bones from the canned salmon because 1) it's a losing battle, 2) the bones are not only edible but also nutritious (great source of calcium), and 3) I don't get why people find them so disgusting anyway. And I used grape tomatoes just because I had some leftover from another recipe. Finally I served it with curry rice.

INDIAN STYLE SALMON FRY

Ingredients:

• 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 ginger root
• 1 green chile pepper, chopped
• 10 fresh curry leaves, chopped (optional)
• 1 tomato, diced
• 2 (14.75 ounce) cans salmon, drained and bones removed
• 1/4 cup chopped fresh cilantro

Directions:

1. Heat the olive oil in a skillet over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop.
2. Cook and stir the onions in the spice mixture until they brown.
3. Mix in the garlic, ginger, chile pepper, and curry leaves; cook and stir until the garlic becomes golden.
4. 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.
5. Garnish with cilantro to serve.

Yields: 4 servings

Indian Style Salmon Fry with Curry Rice

Links:
Original recipe