|2 tbsp||rapeseed oil|
|1||large onion, chopped|
|1/2 tsp||brown sugar|
|250g||ripe tomatoes, roughly chopped|
|4cm||ginger, peeled and finely grated|
|4||cloves of garlic, crushed|
|1||fresh green chilli, finely chopped (optional)|
|1/4 tsp||garam masala|
|1 tsp||ground cumin|
|1 1/2 tsp||ground coriander|
|1/4 tsp||ground turmeric|
|1/2 tsp||chilli powder|
|1 1/4 tsp||salt|
|400g||skinless salmon fillets|
Put the oil into a large, lidded frying pan on a medium heat. When it’s hot, add the cinnamon stick, peppercorns and cloves, and cook for 1 to 2 minutes, until they start to release their aromas.
Add the onion and brown sugar and cook for 12 to 15 minutes, until golden and caramelized. Stir in the tomatoes, put the lid on the pan and leave to cook for 5 minutes or so, until the tomatoes begin to soften.
Add the ginger and garlic (and green chilli if you would like a little more heat), and stir in the garam masala, cumin, coriander, turmeric, chilli powder and salt. Keep stirring to ensure the spices don’t catch on the bottom of the pan. After around 8 minutes the mixture should start to look quite pastelike. When it does, add the spinach, turn down the heat and pop the lid back on and leave it to wilt.
Add the salmon to the pan. Coat the salmon in the tomato and spinach sauce, taking care not to break up the salmon pieces. Put the lid back on and leave for around 5 to 7 minutes, so that the fish cooks through.
Remove the cinnamon stick and check for seasoning. Serve with chapattis or rice.