For 4 persons
- 4 salmon steaks
- 1 onion, finely chopped
- 1 garlic, finely chopped
- ¼ cup tomato paste
- 2 tablespoons olive oil
- 2 tablespoons ghee
- 1 cup coconut cream
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder
- 1 teaspoon cumin powder
- ½ teaspoon coriander-powder
- ½ teaspoon curry powder
- 1 small lime, sliced, for garnish
- 1 small fresh coriander, for garnish
- Salt and pepper
Season salmon on both sides with salt and pepper.
Put the 2 tablespoons olive oil and butter in a frying pan over a medium heat, until the butter is melted and foaming, then turn up the heat.
Put the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp.
Flip the fillets over, lower the heat and cook for 1 mins more, set aside.
For the sauce, add the 2 tablespoons ghee to a hot pan, stir fry the onion till soft.
Then, add the coconut cream, tomato paste, and the spices and allow it to simmer.
Cook around 5 mins until the sauce is boil.
Place the salmon steak on the plate and serve with the curry sauce and hot rice, garnish with sliced lime and fresh coriander.