Salmon in coconut curry

Ingredients

• 3 tablespoons oil
• 1 cup chopped onion
• 1 1/2 tablespoon minced garlic (paste can be used too)
• 1 1/2 tablespoon crushed ginger (paste can be used too)
• 1 teaspoon any red chili powder or 4 green hot chilies, slit
• 1/4 teaspoon ground black pepper
• 1 cup chopped tomato
• 1 1/2 teaspoon turmeric
• 2 teaspoons ground cumin or seeds
• 1/2 teaspoon - Nutmeg
• 1 1/2 teaspoon salt
• 1/4 cup curry leaves
• 1 14.0z can coconut milk
• 1/2 cup water, or more
• scant 1/2 cup chopped fresh mint
• 1/2 cup chopped cilantro
• 1 1/2 to 2 lbs salmon or any fish you like or chicken or shrimp(bite size pieces)

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Preparation

• Heat oil on high in a wide deep saucepan of about 5 quarts. When the oil is hot, add cumin seeds and curry leaves.
• Then add the onions and saute for 1 minute. Lower the heat to medium and add garlic, ginger, chilies and black pepper. Cook, stirring occasionally, for 10 minutes till the onion is soft and the spices are fragrant. Add tomato and cook on same heat for 4-5 minutes till soft.
• Add Nutmeg, turmeric and salt (if u r using red chili powder, add that now). Mix thoroughly.
• Add 1/2 of the can of coconut milk along with water, mint and half the cilantro (coriander leaves). Raise the heat to high and bring it to a boil.
  Add the rest of the coconut milk and lay the fish pieces in the sauce.
• Bring the sauce back to a boil and then lower the heat to medium and simmer till the fish is done, about 10-12 minutes for the salmon. Sprinkle the rest of the cilantro on top and serve hot with brown or white rice.