Chilli Salmon

    Chilli Salmon

    (19)
    1save
    30min


    15 people made this

    A great way to add Indian flavours to tinned salmon. You can tone down the heat by removing the seeds from the chilli. Serve it with rice.

    Ingredients
    Serves: 2 

    • 2 tablespoons olive oil
    • 3/4 teaspoon cumin seeds
    • 1/2 teaspoon mustard seeds
    • 1 small onion, sliced into thin half-circles
    • 1 clove garlic, minced
    • 1 tablespoon minced fresh ginger
    • 1 fresh green chilli, chopped
    • 10 fresh curry leaves, chopped
    • 1 tomato, diced
    • 800g tinned salmon, drained and bones removed
    • 1/4 cup chopped fresh coriander

    Directions
    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat the olive oil in a frypan over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop. Cook and stir the onions in the spice mixture until they brown. Mix in the garlic, ginger, chilli and curry leaves; cook and stir until the garlic becomes golden.
    2. Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces in the pan; cook until the salmon is heated through, 5 to 10 minutes; remove from heat. Garnish with coriander to serve.
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    Reviews and Ratings
    Global Ratings:
    (19)

    Reviews in English (19)

    by
    35

    This was so great. Instead of a regular tomato I used grape tomatoes for their sweetness and only used one can of salmon. Couscous completed the dinner, Thanks!  -  04 Nov 2008  (Review from Allrecipes USA and Canada)

    by
    17

    With the cumin, mustard and hot pepper, I thought this would be hot! It was a pleasant combination. We will be making this again soon. The recipe says that this serves 2, but we fed my whole family with this!  -  26 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    11

    This is such a great recipe! I added red curry paste to raise the heat factor. I served it with curry couscous and put it all in a lettuce wrap with some sour cream and siracha. It's become one of our favorite easy dinners!  -  03 Jan 2010  (Review from Allrecipes USA and Canada)

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