½ cup vegetable oil
1 ½ tablespoons mustard seed (brown)
1 large onion, chopped fine
10 large cloves garlic, minced
3 tablespoons fresh ginger, minced
4 teaspoons curry powder (we use our basic Indian curry)
1 teaspoon salt
¾ cup coconut milk
2 fresh roma tomatoes, chopped
2 tablespoons plain yogurt
½ cup methi leaves
5 salmon fillets
Cooks note: Have onion, garlic, and ginger chopped in advance.
In a large skillet, heat the oil on high heat.
Add mustard seeds and cover the pan for about 1 minute; wait until you hear the seeds begin to pop, but don't let them burn.
Uncover the skillet and add chopped onion; saute for about 8 minutes until brown. Lower the heat to medium, then add minced garlic and minced ginger.
Saute for a few minutes, then add curry and salt.
Add coconut milk, tomatoes, and yogurt; cook for 7 minutes.
Lastly, add methi leaves and cook for 3 more minutes.
Once sauce has thickened, add salmon filets and cook 4 minutes on each side.
Serve over rice with steamed vegetables.