I've been trying my best to eat healthier and exercise, so salmon is a good occasional protein source but I get a little tired of the same pan seared.. or grilled salmon. I have the book 660 curries (Raghavan Iyer) that my brother gave me as a gift a couple years ago. I've worked through about 15 different curries now. So today I thumbed to the section of seafood curries and found this which called for carp filets but I substituted salmon. The focal point of fenugreek and lime sounded very interesting to me. It was great and I found that salmon can stand up to the assertive flavors pretty well. Just thought I'd share! Here's the finished dish for 4 If you're interested the recipe (adapted from the original) is below 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.