Salmon Fish Curry
Simple coconut milk based salmon fish curry
Ingredients
- 2 tbsp Oil
- 1 tsp Mustard
- 1 tsp Fennel seeds
- 1/2 tsp fenugreek seeds
- 4-5 Curry leaves
- 1 tbsp Ginger garlic paste
- 1 onion finely chopped (small sized)
- 1 & 1/2 tsp Kashmiri red chilli powder (optional)
- 1 tsp Plain red chilli powder
- 3 tsp Corriander powder
- 1/2 tsp Turmeric powder
- 1 large lemon Tamarind (pulped in hot water)
- 3/4 can Coconut milk (300 ml)
- 1 cup Water
- salt (as required)
- 1-2 tsp Fennel seed powder
- 300 gms Salmon pieces (cut in cubes)
Instructions
- Add oil, once hot add in the mustard, crackle it and then add in the fenugreek and fennel seeds and sauté for a few seconds, next add in the ginger garlic paste, curry leaves and sauté until the raw smell goes away.
- Next add in finely chopped onions, add some salt and cook until the onions turn soft, and until it is translucent, next add in the spice powders (chilli, Corriander, turmeric powders) sauté for a few mins, add in the tamarind juice and bring it to a boil, add salt
- Next add in the coconut milk, water ( as required) and simmer until the curry comes together and starts to simmer gently and all katcha flavour is gone..
- Finally add in the salmon pieces, sprinkle fennel seed powder and cover it and simmer for about 10 minutes or until the salmon is cooked and you see oil separating on the sides...
- Serve it with hot rice.