Curry Salmon - cooking recipe

Ingredients

4 salmon steaks
1/4 cup lemon juice
2 tablespoons vegetable oil
1 teaspoon mustard seeds
3 garlic cloves, minced
1 tablespoon gingerroot, grated
1 small onion, thinly sliced
2 tablespoons curry paste
2 teaspoons turmeric
1 teaspoon salt and pepper
1 (14 ounce) can coconut milk
2 tablespoons fresh coriander, finely chopped

Preparation

Place salmon in glass baking dish; pour lemon juice over top. Set aside.
In large deep skillet, heat oil over medium heat; fry mustard seeds until they pop, about 2 minutes.
Add garlic and ginger; fry until softened, about 2 minutes.
Add onion; fry until softened, about 4 minutes.
Stir in curry paste, turmeric, salt and pepper; fry until fragrant, about 2 minutes.
Stir in 2 tbsp of the coconut milk to form thick paste.
Stir in remaining coconut milk; bring to boil. Reduce heat and simmer for 5 minutes.
Add salmon to sauce, spooning some of the sauce over top.
Cover and simmer until salmon flakes easily when test with fork, about 10 minutes. Stir in coriander.