1
Prepare salmon by removing skin and cutting into large cubes or 2 in strips
2
Chop and mince onions, garlic, and ginger.
3
Spray a large non-stick skillet with olive oil spray, and grill the salmon strips on medium low heat until done. Turn the heat down if they begin to stick. (I steamed the salmon for this dish)
4
Remove and let cool.
5
Wipe out the skillet and sautee the onions with remaining garlic and ginger.
6
Add the Kerala Curry sauce, tomatoes or tomato sauce. Let simmer for 15 minutes, stirring occasionally.
7
Fold in the chunks of salmon and gently stir into sauce until heated throughout. Remove from heat so as not to overcook fish.
8
This dish is best served over some type of rice. I make my own saffron brown rice and add lime juice and cilantro, but any old rice will do. Top with cilantro leaves to garnish.