• 1 ½ lbs salmon fillet, or white fish
• 2 tbsp olive oil
• ½ cup onion, diced
• 3 cloves garlic, pressed
• 1 tsp fenugreek seeds
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 medium can tomato sauce, (15oz)
• ½ cup water
• 2 tbsp pomegranate molasses, or tamarind paste
• 1 tbsp chili powder
• 1 tsp turmeric, or 1 tbsp fresh grated
• 1 ½ tsp coriander
• 1 ½ tsp cumin
• 2 tsp Sriracha
• 1 tbsp fresh cilantro, chopped (optional)

In a large sauce pan, sauté onion and seeds in olive oil over low heat until onion is translucent and spices stop popping. Add garlic and grated turmeric, sauté for 2 minutes. Add tomatoes, water, molasses and dry spices, simmer covered for 10 minutes. Remove skin and cut salmon into chunks. Add salmon, cook for 5-10 minutes covered, stirring gently several times to coat salmon and ensure even cooking. Remove from heat as soon as salmon flakes, let rest for a few minutes before serving over rice with cilantro garnish.