This is a dish that was served to Canterbury Fishing Club members, using Akaroa King Salmon.

Ingredients

600g salmon or trout fillet (can be made with a small whole trout)
1 tablespoon sunflower or your favourite cooking oil
2 teaspoons mustard seeds
1 red onion
1 green chilli
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon Kashmiri chilli spice
2 teaspoons finely grated ginger
4 garlic cloves finely chopped
1 small tin diced tomatoes plus a can of water
1 teaspoon turmeric
Juice of 1 lemon
2 teaspoons brown sugar
1 teaspoon salt

125g (small pottle) natural yoghurt

Steamed rice or roti to serve

Method

Cut the fillets into serving sized pieces and set aside. These are cooked through at the end.

Put the oil into a pan along with your mustard seeds, fry until they start popping, have a lid
on standby as they can pop all over the place!

Add onion and green chilli, fry on a steady heat to a light brown.

Add cumin, coriander and chilli, cook a little, add garlic and ginger and turmeric cook a little
more then add tomatoes and can of water, lemon juice, sugar and salt.

Simmer to a nice consistency then add the yoghurt.

When ready to serve. Add the fish and gently simmer until cooked, 3-5 minutes.

Serve with steamed rice or roti bread.

This dish was thoroughly enjoyed by members of the Canterbury Fly Fishing Club at a meeting demonstration by Tony.