Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

There are several stages to the making of this goan-style dish and it takes a little time to prepare the spices and the sauce. The end result is a dry type of curry with a fairly thick sauce that works well with the rich flesh of the salmon cutlets.


Spice Mix

  • 6 dried chillies
  • 1 tablespoon cumin seeds
  • 1 teaspoon


Prepare the spice mix by grinding the chillies, cumin, coriander and mustard seeds to a fine powder using a spice grinder or pestle and mortar, then mixing with the garam masala and turmeric.

Heat the oil over low heat in a heavy-based frying pan large enough to hold the pieces of fish in a single layer. Add the sliced onion and fry until golden. Add the tomato, chopped onion, garlic, g