Salmon Steaks in Curry Sauce

Taken from the Westcoaster Seafood Cookbook

Ingredients:

1 cup (250 ml) whole wheat flour

1 tsp (5 ml) garam masala

1 tsp (5 ml) chili OR cayenne pepper

Salt to taste

6-8 salmon steaks

Oil for frying

Method:

In a large shallow dish, mix dry ingredients together. Dredge the salmon steaks in flour mixture, shake off excess flour and quickly brown both sides in hot oil, set aside.

Sauce

Ingredients:

1 large onion, finely chopped

3/4 cup (175 ml) celery, chopped

2 Tbsp (30 ml) oil

3 cloves garlic, minced

1 tsp (5 ml) salt

1-2 tsp (5 -10 ml) garam masala

1-2 tsp (5 -10 ml) chili pepper OR cayenne

1-2 tsp (5-10 ml) turmeric

1-2 tsp (5-10 ml) curry powder

1 1/2 cups (375 ml) tomato sauce

Method:

In large saucepan sauté onion and celery in oil. Add garlic. Stir in salt, garam masala, chili pepper or cayenne, turmeric and curry powder.

Then mix in tomato sauce. Let mixture cook down, adding water as necessary to keep it soupy. Cook until onions and celery almost disappear.

Add fish and let simmer for about 5 minutes or until fish flakes when fork-tested.

Serve over rice, but I use it with rotis. Pita bread is a good substitute for the roti.

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