Ingredients:
4 salmon fillets
2 onions
2 garlic cloves
1 (13 1/2 ounce) cans coconut milk
1 (14 1/2 ounce) cans chopped tomatoes
2 tablespoons of indian spices ( garam massala, or a mix of you own favourite spices)
salt and pepper
olive oil
Directions:
Chop onions and garlic.
Heat 4 tablespoons of olive oil in a saucepan.
Add the onions and fry at medium heat for about 5 minutes.
Add the garlic and the spices to the onions.
Mix well and leave to cook for another 5 minutes.
Add the chopped tomatoes and the coconut milk.
Season the sauce.
Cover and simmer for 20 minutes.
10 minutes before the end, fry the salmon cutlets in a separate fry pan until slightly golden Season the salmon.
Serve with the sauce and basmati rice.
Servings: 4
Time preparation: 5 min.
Time total: 35 min.