Salmon korma (4p)

400 g salmon

2 dl tinned tomatoes

1 table spoon coconut oil or ghee

1 table spoon cinnamon

1 table spoon cumin

1 table spoon turmeric

1 tea spoon cardamom

0,5 tea spoon cayenne pepper

1 tea spoon salt

black pepper

100 g spinach or kale

Heat up the oil or ghee and add the spices. Pour in the tomatoes and add the salmon. Cook for 10 minutes until the salmon is cooked. Add the spinach or the kale and cook for 2 minutes. Serve with white rice or vegetables.