You’ll Need…
1 can Salmon – 213g (I used Pink Pacific)
1 small onion sliced
2 cloves garlic sliced/crushed
1/4 hot pepper (optional, but adds the kick to the curry)
1 scallion
1 teaspoon curry powder (your favorite)
1 tablespoon oil
dash of black pepper
* You’ll notice that I didn’t add any salt, as I find that most canned foods are already loaded with salt. Add as you feel is necessary.
Prep the onion, garlic, pepper and scallion. Then in a saucepan on medium/high heat, heat the oil. Add the sliced onion and garlic and cook for a couple minutes on medium heat. Allow to soften and release it’s natural oils.
Now add the slices of hot pepper and allow to cook for about a minute, then add the curry powder and stir well. Let that cook (stir) cook for about 2 minutes, then add about 5 tablespoons of water and stir to pick up all the curry that may be stuck to the bottom of the pot.
Turn down the heat to low and allow the curry paste to cook for about 3-5 minutes… until all the liquid cooks off. The next step is to empty the can of salmon into the pot and break apart (add the liquid from the can as well). Try to keep it in flakes, so there’s some texture to the final outcome. Mix in the scallion and tomato and cover. Bring to a boil, then reduce the heat to a gentle simmer (covered).
With the lid on, it will spring some of it’s own juices. Cook this for about 5 minutes or until it thickens a bit. Remember to stir a couple times, but try not to break-up the fish too much.
I make this with canned mackerel, in tomato sause or in water, the difference with my recipe though, I use 3/4 tbsp tumeric and 1/2 tbsp madras curry, 1/2 tbsp grated ginger and a couple tamarinds, all saute in the curry mix and when almost finished add juice of 1/2 lemon. Just delicious
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