Description
My mother used to make a simplified version of this that got me through my broke years in college. I’ve become a big fan of Indian food, so I ‘Indianed’ up this old favorite. You can tone down the heat by removing the seeds from the chili pepper. Serve it with rice.
Ingredients
- 2 tablespoons olive oil
- ¾ teaspoon cumin seeds
- ½ 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
- ¼ cup chopped fresh cilantro
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 2