Dr Joy RJ
About the Recipe
This delicious recipe is an anti-inflammatory recipe that is also FODMAP friendly.
Ingredients
1 tablespoon garlic-infused olive oil (FODMAP-friendly if strained)
4 curry leaves
2 tablespoon fresh coriander or parsley stems, finely chopped
1 teaspoons ground cumin
1 teaspoon carom seeds
1/2 teaspoon mustard seeds
1/2 teaspoon ground turmeric
Dash of tomato sauce
Dash of gluten free soy sauce
2 small potatoes, diced
1 cup diced tomatoes, canned
170g can wild Alaskan salmon, drained (skin & bones optional)
Salt and pepper, to taste
½ fresh lime
Preparation
Heat the garlic-infused oil in a pan over medium heat. Stir in cumin, carom, mustard and curry leaves. Sauté until sizzling and aromatic.
Add turmeric and potatoes and stir to coat with the spices. Add sauces and stir.
Add1/2 cup of water. Add tomatoes on top and cover – do not stir. Cover and cook for 15 minutes, or until the potatoes are fork-tender.
Gently break in the canned salmon. Add lime. Simmer for 5 more minutes to warm through. Season with salt and pepper to taste.
Top with fresh coriander leaves and stir through.
Hint:
You can use parsley instead of coriander. Tastes great.