My parents cook this dish quite often, so simple and easy.
1 tin of Pink Salmonn
2 cloves of Garlic
Intense Garlic Oil or normal Olive Oil
1 teaspoon of salt
Bay of Bengal or Sri Lankan Coconut Curry Spice
Heat oil slightly and add diced onion and crushed garlic cloves. Gently fry until soft.
Add 1-2 Tablespoons of the Spice you have chosen (Depending on how hot you like it) Bay of Bengal is very mild and kids can eat this one.
Dice your potato and add it to the saucepan, along with the full tin of Pink Salmon (Brine and All)
Add about 1 cup of Water. Simmer until cooked. Add 1 teaspoon of salt.
Serve with Steamed Rice and a Mint Yoghurt.