The whole spices really come to life in this dish together with the sweet onions and salmon.

Recipe (salt free, oil free):
Serves 1,

Salmon fillet – 1
Onion sliced – 1
Mustard seeds – 1/4tsp
Fenugreek seeds – 1/4tsp
Curry leaves – 3
Garlic clove sliced – 1
Ginger minced – 1/2tsp
Tomato chopped – 1
Tomato puree – 1/2tbsp
Almond milk – 60ml
Water – 60ml

Fish marinade:
Paprika – 1/2tsp
Sumac – 1/2tsp
Cumin coriander powder – 1/2tsp
Turmeric – 1/8tsp

Mix the fish marinade spices together. Coat the salmon in the spice mixture.
Put the mustard seeds, fenugreek seeds and curry leaves into a pan on a medium heat. Cover and let the spices toast. Once the mustard seeds start to pop, add the onions, tomato, garlic, ginger and water. Stir altogether, cover and cook on a low heat for 8 minutes. Stir occasionally and if the onions start to stick, add some extra water. Once the onions have softened, stir in the tomato puree. Let the mixture cook for a few minutes, stirring frequently. Mix in the milk. Add the salmon. Cover and simmer on a low heat for 10 minutes until the fish has cooked.

Original recipe:
Bini’s Coconut Fish Curry by Bini Ludlow, (binisfinefoods Instagram)