Two hairy bikers and a salmon curry

Ingredients

• 1 kg Salmon Steaks/Salmon Fillet, cut into big chunks.
• Spice Mix
• 2 ½ teaspoon Salt
• 1 teaspoon Ground peppercorns and coriander seeds
• 1 teaspoons Paprika
• ½ teaspoon Garam Masala
• 2 teaspoons Cumin seeds
• 2 teaspoons Lovage seeds (you can substitute celery seed or celery salt)
• ½ teaspoons flaked red chillies
• 2 teaspoons Turmeric
• 5 cloves Garlic chopped finely
• 1 ½ in. Ginger, finely chopped
• Small tin of chopped tomatoes
• 2 fresh tomatoes
• 1 or 2 green chili deseeded and chopped
• Tarka
• 4 cloves Garlic chopped finely
• 1 teaspoon lovage seeds
• 1 teaspoon cumin seeds
• 3 tablespoons vegetable oil
• 1 cup of freshly boiled water
• Garnish
• ½ bunch of chopped coriander

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Preparation

• Cut salmon into large chunks, place in a bowl. Add all the spice mix to the fish as well as 5 cloves of garlic and ginger.
• Gently toss the fish to cover with spices, then add the 4 cloves of chopped garlic, ginger, tomatoes, sliced tomatoes and chilies. Again toss gently to mix all the ingredients together. Leave aside for 10 minutes.
• Heat the oil and fry the lovage seeds (if you have them) until almost black. Add the cumin and fry for 5 seconds. Add the remaining 4 cloves of chopped garlic until slightly golden.
• Add the fish and cook on medium heat moving the fish around by moving the pan until oil begins to separate from spices.
• Add the hot water and bring to the boil. Simmer for 2 minutes. Add the chopped coriander, remove from heat.