Ingredients
2 tbsp groundnut or vegetable oil
2-3 garlic cloves, slightly crushed
255 gram skinned and boned salmon steaks
1 tsp rice flour or plain flour
1 tsp hot chili powder
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp tamarind concentrate
200 ml coconut milk
Method
Heat the oil in a heavy-bottom pan. Add garlic and fish. Fry each side of the steaks over a low heat for 4-5 minutes until lightly brown. In a bowl, mix together all the other ingredients, except coconut milk, with 155 ml cold water. Add to the pan and simmer for 3 minutes. Mix the coconut milk with 100 ml boiling water and add to pan, cover and simmer for 7 minutes: the sauce should be runny. Serve hot with Chawlichi Bhaji.