Indian salmon curry has a long history dating back to the Mughal Empire and is one of the staples of Indian cuisine.My version of Indian salmon curry uses a mixture of cumin, coriander, garam masala and turmeric, traditional Indian spices that give the dish a warm and earthy flavor, while garlic, onions, ginger and red chilies give the dish a spicy flavor and tomatoes and lime are responsible for the balance of freshness and acidity.Salmon is the main character of the dish; it combines well with the rich and spicy flavor of curry. And the spiciness of the dish can be adjusted to taste by varying the amount of chili pepper used.
Roast the cumin, coriander seeds and garam masala. Grind them to a powder.
Remove the skin and bones from the salmon fillets, cut into equal pieces, salt.
Cut onion into medium cubes, grate garlic and ginger.
Chop chilies, chop tomatoes, chop cilantro.
Fry salmon slices, then onion and chili. Add roasted spices, garlic and ginger.
Add tomatoes, pour in water, salt, and squeeze the juice of half a lime. Place salmon in sauce and stew for 2 to 3 minutes. Spread thick sauce on plates, place salmon on top and garnish with chopped cilantro.