2 tablespoons butter or ghee
1 can coconut milk 13.5oz
1/2 onion, grated on a cheese grater
6 garlic cloves, also grated
3 tomatoes, seeded and chopped (see image below)
3/4 teaspoons garam masala
2 teaspoons curry powder
1 1/2 teaspoons sea salt
1/4 Cup Cilantro, chopped
1/2 Lemon, sliced for garnish
2 lbs of salmon, cut into 2x3 inch pieces
4, 8oz bags of Miracle Rice, drained and dried
In a large sauce pan, melt butter over medium heat and allow to brown slightly. (If using ghee, skip the browning step)
Add in onion and garlic and cook until translucent
Add in tomatoes, curry and garam masala. Stir and allow to heat through.
Add in coconut milk and and salt. Bring to a simmer.
Simmer for 10-25 minutes until teg sauce begins to thicken.
Bring to a rapid simmer and add in salmon pieces. Cook for 5 minutes, then flip the fish and finish cooking (roughly 5 minutes depending on your cut)
Turn of heat and allow to sit for 5 minutes before serving.
Serve over shirataki/miracle rice that has been heats and tossed with butter, a pinch of sea salt and half of your cilantro. Garnish with cilantro and a squirt of lemon juice.
Note - to modify the spicyness reduce or increase your garam masala level. If you want more spice add sriracha.