1. In a small saucepan, combine evaporated milk, skim milk, curry powder, ginger, salt, coriander, and sugar substitute. Heat over medium flame. 2. Chop salmon into small pieces. Add curried milk mixture. 3. Bring mixture to a simmer; reduce heat to low. 4. Add carrot and tomato and cook 5 to 10 minutes, or until salmon is cooked.