Heat the oil in a bottomed saucepan over a low heat. Add the onions and fry for 15 minutes. Add the garlic, ginger, ground coriander, garam masala and curry leaves and cook for 1 minute. Add the palm sugar, lime juice and blended tomatoes and cook for 10–15 minutes, or until slightly reduced. Add the salmon and gently poach for 5–6 minutes. Serve with steamed basmati rice if desired!
Used as essential ingredient in Curry recipes in all cuisines.