• 2servings
  • 10minutes
  • 765calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsSelenium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 3/4 teaspoon cumin seeds

  3. 1/2 teaspoon brown mustard seeds

  4. 1 small onion, sliced into thin half-circles

  5. 1 clove garlic, minced

  6. 1 tablespoon minced fresh ginger root

  7. 1 green chile pepper, chopped

  8. 10 fresh curry leaves, chopped

  9. 1 tomato, diced

  10. 2 (14 3/4 ounce) cans salmon, drained and bones removed

  11. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  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. Cook and stir the onions in the spice mixture until they brown. Mix in the garlic, ginger, chile pepper, 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 cilantro to serve.


Send feedback