1 pound salmon fillets (cut into bite size pieces)
2 medium onions (1 finely chopped, and 1 grated)
4 garlic cloves grated
1 tbsp. ginger grated
4 tbsp. tomato puree
2/3 cup water
salt to taste
1/4 cup ghee (see recipe below)
1/4 cup canola oil
1 tbsp. cumin seeds
1 tbsp. turmeric powder
1 tbsp. garam masala powder
1/4 tsp. cayenne pepper
heat the ghee and canola oil in a medium size pot over medium high heat, and add in the salmon. fry for about 5 mins. and remove from the pot and drain on plate with paper towels and set aside. add the chopped onion to the pot and fry until golden brown, about 15 mins. add in all the spices and cook for an additional 10 seconds.
now add in the grated onion, garlic, ginger, and tomato puree and fry until the ghee and oil start to separate. add in the water and salt, and bring the mixture to a boil. then add in the fish pieces and reduce the heat and simmer for about 10 mins. serve the fish curry over basmati rice or with naan.