4 tablespoons vegetable oil

1 large onion, finely chopped

1 teaspoon Ginger-Garlic Paste (see recipe on page 13)

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

1 teaspoon Roasted Saffron

(see recipe on page 16)

1. 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.

2. 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.

3. Add the saffron and mix well. Cook for 1 minute. Serve hot.

Saffron

Saffron is one of the most affordable luxury spices, but consider this: It takes 225,000 stigmas, picked from 75,000 violet crocuses during the 2-week fall flowering period, to produce 1 pound of saffron, which costs about $4,500 per pound.