4 tablespoons vegetable oil

1 large onion, finely chopped

1 teaspoon ginger-garlic paste (see sidebar below)

½ teaspoon red chili powder

¼ teaspoon turmeric powder

2 teaspoons coriander powder

Table salt, to taste

1 pound salmon, boned and cubed

½ cup plain yogurt, whipped

8 tablespoons whole milk

1 teaspoon saffron threads

• In a large, nonstick skillet, heat the vegetable oil. Add the onions and sauté for 3 to 4 minutes or until transparent. Add the ginger-garlic paste and sauté for 1 minute.

• Add the red chili powder, turmeric, coriander, and salt; mix well. Add the salmon and sauté for 3 to 4 minutes. Add the yogurt and lower the heat. Simmer until the salmon has cooked through.

• Warm the milk over low heat until it is warm to the touch (but not hot).

• In a dry skillet, dry roast the saffron threads over low heat until fragrant, about 1 minute. Remove from heat. Combine the warm milk and saffron threads, and add to the salmon and mix well. Cook for 1 minute. Serve hot.

Ginger-Garlic Paste

To make the ginger-garlic paste, in a food processor, combine the following: 2 serrano green chilies (stems removed), ½ cup fresh gingerroot (peeled), ½ cup garlic cloves (peeled), and 1 tablespoon cold water. Purée to form a smooth paste. Add no more than 1 tablespoon of water to help form a smooth consistency. Store the paste in an airtight jar in the refrigerator. It will keep for up to two weeks.