- 2 large yellow onions, chopped
- 2 tablespoons each garlic and ginger paste
- 1 cup roughly chopped carrot
- ½ red bell pepper, roughly chopped
- ¼ cup ghee or canola oil - use canola oil for dairy free
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground fenugreek
- 1 teaspoon sweet paprika
- 1 teaspoon garam masala
- 4 (6 oz.) salmon fillets - I prefer skin on
- 2-3 tablespoons Indian seasoning of your choice - I used Vindaloo seasoning from Penzeys
Place the chopped onions, garlic and ginger paste, carrot and pepper in a blender and add ½ cup of water or stock. Blend until smooth; set aside.
Heat the ghee or oil in a pot over a medium-high heat and stir in the ground turmeric. Let it sizzle for about 30 seconds or until it turns a tone or two darker; pour in the blended onion mixture. Stir continuously to cook the onion mixture in the oil for a couple of minutes before stirring in 2 cups of water or stock.
Bring the mixture to a simmer and add the remaining ground spices (cumin through garam masala). Cover the pan to simmer for about 15 minutes or longer if you like to reach your desired consistency.
While the sauce simmers, rub the salmon fillets with the Indian seasoning of your choice. Place the fillets on a broiler pan and broil for 4-5 minutes per side about 5" from the heating element, according to your desired levels of doneness. Serve the broiled fish topped with some of the curry sauce. I also served the fish on a bed of creamy mixed lentils also drizzled with curry sauce.
- Yields: 4-6 servings
- Preparation Time: 25 minutes