Ingredients:
- 2 tbsp olive oil
- ¾ tsp cumin seeds
- ½ tsp brown mustard seeds
- 1 small onion, sliced into thin half-circles
- 1 clove garlic, minced
- 1 tbsp 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
- ¼ cup chopped fresh cilantro
Steps:
Heat the olive oil in a skillet over low to medium heat; place the cumin and mustard seeds in the warmed up oil and cook until the seeds begin to pop. Cook and stir the onions in the spice mixture until they start to brown.
Mix in the garlic, ginger, green 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 spoon to break the salmon into small pieces in the pan; cook until the salmon is heated thoroughly out for approx 5 to 10 min and then remove from heat. Sprinkle with cilantro and serve.
For Desi Twist, serve the fish with lemon rice or boiled rice and roasted green beans.
“Ek zabardast recipe with a hint of delicious desi masalas!”