Salmon Bhuna (Salmon Curry)

Serves three to four people.

Ingredients:

• Salmon fillet - 300 gm
• Carrots (1" cubes) - ½ cup
• Peas - ¼ cup
• Diced onions - 1 cup
• Ginger paste - 2 teaspoons
• Garlic paste - 1 teaspoon
• Lime juice - 2 tablespoons
• Tomato sauce - 2 tablespoons
• Mustard sauce - 1 tablespoon
• Red chili powder - 1 teaspoon
• Chopped green chili - 2 tablespoons
• Black pepper powder - ½ teaspoon
• Flour - ½ cup
• Egg - 1
• Salt - 1½ cup
• Oil - ½ cup

Preparation:

• Cut the fillet into square pieces. Clean thoroughly and rinse.
• Marinate with a little salt, ginger, lime juice and black pepper for about 10 minutes.

• Make a thick batter by combining the flour, egg, a bit of salt and some water.
• Keep aside.

• Heat oil in a pan.
• Dip the fish in the batter and fry until they are crispy. Set them aside.
• Fry the onions, carrots and peas in the same heated oil and keep aside.

• Add the ginger and garlic to the heated oil and fry for a minute.
• Stir in the tomato sauce, mustard sauce and red chili powder with 2 tablespoons of water.
• Once mixed, add the green chili and the rest of the salt.
• Also mix in the fried onions, carrots and peas.
• Finally, place the fish pieces gently and let it simmer over low heat.

• Once the gravy starts to thicken, turn off the heat and serve.