Steps
- 1
Cut salmon in bite size pieces, marinate with salt, turmeric powder and coriander powder. Keep it aside.
- 2
Finely chop onions, Grind tomatoes to a fine paste.
- 3
Heat oil in a pan, add mustard seeds and let them pop. Add chopped onions and cook till all the water evaporates. Add all the spices and salt, mix well.
- 4
Add tomato pure to this and cook till oil starts to separate.
- 5
Add coconut cream and let it cook for 3-4 min. Add water if the gravy is too thick.
- 6
Add salmon pieces, cover them with gravy and cook for 2 more minutes.
- 7
Serve this with hot rice, garnished with lemon juice and coriander leaves.
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