Posts Tagged salmon curry

salmon fish curry, simplified

I have made several different versions of fish curry in the past few years from various sources, and this one passed the test of being simple, and yet packed with wonderful flavor (to my taste). Give it a try, and let me know how it turned out for you.

Salmon Fish Curry

Salmon Fish Curry

you will need:

*) 1 lb of salmon fillets – skin out or with skin(your preference), cubed to 2″ wide, washed and rinsed twice, with turmeric powder (1/2 tsp) and coarse salt
*) 2 tablespoon of ginger garlic paste
*) 2 medium red onions, finely chopped
*) 3 Thai green chillies vertically slit
*) 1 tsp of red chilli powder
*) 1/4 tsp of turmeric powder
*) 1 tsp of coriander powder
*) 1/2 tsp of garam masala
*) 1 tsp of cumin seeds for tempering
*) 1 cup of tamarind juice (optional, can be substituted for 1 tbsp of tomato paste or 1 to 2 pureed tomato)
*) 3 tbsp of coconut grinded to a smooth paste or 1/4 cup of coconut milk
*) salt to taste
*) 2 tbsp of oil

make it:
*) In a wide lidded pan, add 2 tbsp of oil, once it is warm, add the cumin seeds, add the green chillies and onion and fry for 4 minutes in medium flame
*) Add the turmeric powder + garam masala + red chilli powder + coriander powder + ginger garlic paste, mix well for 1 minute
*) Add the tomato paste or tomato puree to the pan, mix well, let it cook for 2 more minutes, and add 1 cup of water
*) If you are using tamarind juice instead of tomato, add the same
*) Add 1/4 cup of coconut paste (ground finely) or coconut milk, mix and let it boil for 7 – 10 minutes
*) Add salt to taste and let the gravy thicken for about 7 minutes in medium flame
*) Now add the salmon pieces to the gravy, gently mix, and put the lid on and let it cook in low-medium flame for 10- 15 minutes, until oil on the curry accumulates on the top

Note: Depending the quantity of fish pieces used, adjust the amount of water add another 1/2 cup of water, if you fish pieces do not submerge at least 3/5 way through.

*) Garnish with cilantro leaves (just 2 strands will be sufficient) and serve with hot rice

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