Here's the recipe. Adapted from the book 660 Curries (Raghavan Iyer). His called for Carp Steaks but I wanted the healthiness of salmon and figured it could stand up to the other flavors well. Approx 4 servings.

Ingredients

*1 1/2 teaspoons salt

*1 teaspoon ground tumeric

*4 fish steaks

*2 small red onions.. 1 coarse chopped the other thinly sliced lengthwise

*3 tablespoons of fresh ginger chopped

*3 large garlic cloves

*4 tblspoons of oil

*1/2 teaspoon of fenugreek seeds

*3 scallions cut into 1/4 thick rounds (I used asian spring onions I had already)

*1 large tomato finely chopped

*1 cup of water

*2 tblspoons fresh finely chopped cilantro

*Juice of 1 med lime

Instructions

Combine half of the turmeric with 1 tsp of the salt and sprinkle your fish steaks with the mixture on both sides

Place the chopped onion, ginger, and garlic cloves into a food processor and pulse into minced.

Heat 2 tblspoons of the oil over medium heat and sear the fish steaks until light brown and deep yellow (2-3 minutes or by appearance). Take the fish out and reserve to a plate.

Heat the remaining 2 tblspoons of oil and add the fenugreek seeds cooking until they sizzle, turn reddish brown and have a nutty aroma. Add the minced onion/ginger/garlic blend. Add the thinly slice onions. Cook until the onions begin to lightly brown on the edges.

Sprinkle the remaining salt and turmeric in. Add the chopped tomato. Add 1 cup of water. Cook uncovered until the tomato is tender but lightly firm.

Add the fish back in and lightly baste/cover with the mixture. Now cover the pan and poach the fish until it begins to just flake (5-10 min). Place your fish over basmati rice, then stir in the cilantro and lime juice into the pan. Spoon the mixture over the fish and garnish with fresh cilantro.