Wednesday, December 1, 2010

Salmon Curry

My husband loves fish and I hate it, but I love experimenting with the fish dishes. The dishes that are approved by Praveen, find a place in my blog. Here is one such successful experiment with Salmon.
Ingredients:
Salmon Steaks - 1 lb/500 gm (You can use any fish with firm flesh)
Onion - 1 medium sized, ground to paste
Tomato - 1 large, diced
Ginger Garlic Paste - 1 tbsp
Mustard Seeds - 1/2 tbsp
Cumin Seeds - 1 tbsp
Dry Red Chillies - 6(Adjust according to spice levels)
Dry Coconut Powder - 2 tbsp
Tamarind - lemon sized ball, soaked in warm water
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Oil - 1 tbsp
Salt - As per taste
Mustard Seeds - 1/4 tsp (For tempering)
Cumin Seeds - 1/4 tsp (For tempering)
Fennel Seeds - 1/4 tsp (For tempering)
Fenugreek Seeds - 6 (For tempering)
Curry Leaves - few (For tempering)

Method of Preparation:
1. Dry roast mustard seeds, cumin seeds and dry red chillies on medium heat, till they emanate aroma. Cool and grind them to a fine powder.
2. Add diced tomatoes, coconut powder, turmeric powder, garam masala powder to the already ground powder and grind to a smooth paste. Keep aside.
3. Heat oil in a heavy bottomed non stick pan. Add the mustard seeds, cumin seeds, fennel seeds and fenugreek seeds and curry leaves. Add the ground onion paste after the spluttering stops and fry till it turns slightly brown in color.
4. Add the ginger garlic paste and fry for 2 minutes. Then add the ground masala or the tomato spice mixture to it and fry till oil gets separated.
5. Meanwhile, extract the tamarind pulp by squeezing the soaked tamarind. Add the tamarind extract and a cup of water. Stir well.
6. Let the gravy boil and then simmer for few more minutes.
7. Add the cleaned fish to the gravy and cook covered for 4 minutes, then turn the fish around and cook covered for 2-3 minutes. Depending on the size of the fish pieces, increase or decrease the cooking time. Turn off the heat and cover the lid. Let the curry rest for a minimum of 2 hours, before serving.
8. Enjoy the salmon curry with steamed rice.

9 comments:

  1. fish curry looks very tempting sujana ...love the color of gravy
    Satya
    http://www.superyummyrecipes.com

    ReplyDelete
  2. I rarely prepare curry with salmon, this curry tempts me a lot, cant wait to try..

    ReplyDelete
  3. Woww ... I love fish

    http://seasonedndressed.blogspot.com/

    ReplyDelete
  4. Though I eat this but lovely clicks...

    Deepa
    Hamaree Rasoi

    ReplyDelete
  5. Superb recipe..looks so yummy,i love fish,will surely try this.

    ReplyDelete
  6. Your curry looks great...I like that you've left the salmon fillet whole...very unique for a curry.

    ReplyDelete

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