Tuesday, March 10, 2015

Rustic Salmon Curry


Salmon Fish: 200 gm
Ginger-garlic paste: 2 tsp.
Coriander seeds: 1/2 tsp.
Black peppercorns: 1/2 tsp.
Star Anise: 1
Lemon juice: 2 tsp.
Cooking oil: 2 tsp.
Dried red chilli: 1
Fenugreek seeds: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Onion seeds: 1/2 tsp.
Onion (chopped): 1
Tomato (chopped): 2
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Cashew nuts (soaked in water and ground): a few
Coconut (dessicated): 2 tsp.
Tamarind extract: 1 tsp.

  1. Crush the coriander seeds, peppercorns and star anise in mortal-pestel. Add the ginger-garlic paste and lemon juice. Marinate the washed and sliced fish fillets in this mix for 15 minutes.
  2. Heat oil and fry the fish pieces in medium heat for 5 minutes on both sides. Remove from the pan and keep aside, leaving the oil in the pan itself.
  3. Heat the same pan again and add dried red chilli, fenugreek seeds, mustard seeds and onion seeds. When all the dry spices begin to splutter, add the onions and fry until they are transparent. 
  4. Add tomatoes and green chilli and sprinkle salt. Let cook until the tomatoes are soft and mushy. Add the cashew paste, coconut and tamarind. Mix everything well and add 2 cups of water. Cover and let cook for 10 minutes.
  5. Remove cover and add the fried fish. Mix and let cook for another 2 minutes, do not mix a lot as it will break the delicate fish. Remove from flame and serve with jeera rice. 

No comments:

Post a Comment


Protected by Copyscape Web Plagiarism Check