Salmon Curry

• 2 tbsp canola oil
• 1 medium onion, choppped
• 3 garlic cloves, minced
• 1 tbsp crushed ginger
• 1 tsp turmeric
• 1/2 tsp chili powder (or more to taste)
• 8 curry leaves
• 1 medium tomato, chopped
• 2 tbsp tomato paste
• 1 cup water
• 2 cans salmon (approx. 213 grams each)
• 1 tbsp lemon juice
• salt to taste

1. In a medium-sized saucepan, heat oil at medium high. Add chopped onions and stir-fry until softened or slightly brown.
2. Add minced garlic and crushed ginger and continuously stir until softened (2 to 3 minutes). Add turmeric, chili powder and curry leaves and mix. Ensure these are well integrated with previous ingredients (30 seconds to a minute).
3. Stir in chopped tomatoes and tomato paste. Cook, stirring occasionally make sure that sauce is not sticking (if so, you may add some of the water at this point) and that the tomatoes are softening (2 to 4 minutes).
4. Add water and let curry thicken for another 2 to 4 minutes). Add drained salmon - making sure not to break up too much (some flaking is good and will add flavor to the curry).
5. Lower heat, slightly cover pot and cook for another 5 minutes. Add lemon juice and salt to taste. Serve with basmati rice and side vegetable dish.
6. NOTE: if sauce is too thin, let curry cook uncovered to condense.

canola oil, onion, garlic, ginger, turmeric, chili powder, curry, tomato, tomato, water, salmon, lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/salmon-curry-50050798 (may not work)