Imperial | Ingredients |
2 cans | Gold Seal Pink Salmon, skinless boneless drained and set aside |
3/4 cup | sticky rice, soaked over night |
3 | corn cobs, kernels removed from the cob |
3 to 4 | curry leaves |
3/4 cup | coconut milk |
1/2 tsp | salt |
1/3 cup | sugar |
1 tbsp | cumin seeds, toasted |
1/2 tsp | garam masala |