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Heat the oil in a wide frying pan over medium heat. Add the onion and garlic and cook, stirring often, until the onion is soft. Stir in the sugar, salt, cinnamon, cloves, and
puree. Cook over high heat until a thick sauce forms. Blend the lemon juice, water and cornstarch together, and stir into the tomato mixture. Cook until the mixture boils. Nestle the salmon steaks into
the sauce, cover and cook over medium-high heat for about 4 minutes. Then turn the salmon steaks, cover and cook another 4-5 minutes, or until the salmon begins to flake at the touch of a fork. Add the
chilies and capers, and cook another 2-3 minutes. To serve, place the steaks on individual plates, and surround and top the fish with the sauce. Makes 4 servings.
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