Ingredients
Marinade
- 1 tbsp lemon juice
- 1 tbsp Tandoori masala
- 1 tsp Garam Masala
- Salt to taste
Curry
- 1.5 lbs skinless salmon fillet cut to your preference
- 1 tbsp neutral vegetable oil
- 1 large yellow onion finely diced
- 1 tsp ginger grated
- 1 tsp minced garlic
- 1.5 cups tomato puree
- 1 tbsp Tandoori Masala
- 1 tsp Garam Masala
- 1/3 cup water
- 3/4 cup heavy cream
- Cilantro and lemon wedges for garnish
- Salt to taste
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Instructions
- To make the marinade: In a bowl combine the lemon juice, tandoori masala garam masala, salt to taste, and stir to mix.
- Add the salmon to the marinade and turn to evenly coat with the spices. Set aside for 5 minutes
- Heat the oil in the pan and seared the salmon from all sides and keep it aside use the same pan to add the onion and sauté until the onion turns translucent about 5 minutes.Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the tomato puree, tandoori masala, and garam masala, and let it cook until oil separates
- Stir the heavy cream into the curry, carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated for 2 to 3 minutes.Spoon the curry onto plates and serve with rice or naan, and lemon wedges alongside.
