Wednesday, March 08, 2006
Fish Curry using Canned Salmon
We have decided to include more fish in our regular diet. All Nutritionist and other health websites recommend 3 servings of fish per week.It becomes very difficult to buy and cook fish during the weekdays.So this week I thought of giving canned salmon a try, and the result was not as bad as we thought.It was quite delicious.Morever researchers and analysts say that the canned fish is always better compared to the fresh farm raised ones as the canned fish are canned immediately after they are caught in the wild and later are raised by lots of artificial food which are not very good for health.The only demerit I find in these are the level of sodium, but then I reduce the amount of salt I add to the dish and also rinse the fish well after opening the can. So here you go..A very good receipe for Canned Fish(salmon) which goes well with plain rice and also roti's.
1 can of Wild Salmon 2 medium size onions, finely chopped.
2 ripe tomatoes, medium sized , finely chopped.
2 tsp finely chopped garlic
2tsp finely chopped ginger. (or u can use 2 tsp of ginger garlic paste).
1 tsp red chilli powder
1tsp coriander powder
1 tsp pepper powder
1 tsp cumin powder
1/2 tsp of turmeric
1/2 tsp of fenugreek powder
1/2 tsp of sombu(fennel powder) - op 1/2 cup chopped coriander leaves
Heat 2 tsp of olive oil , and add the ginger, garlic and curry leaves , and the add the chopped onions.Fry till translucent and the add the chopped tomatoes.fry well and then add all the dry powders except the fenugreek powder and fry well till the oil seperates. Add two glasses of water , close with a lid and allow it to boil. Now open the can and place the fish piece on a plate and rinse it with cold water.
Take care to not break the fish , as it will be very soft. just gently cut the fish loaf into 4 pieces without breaking. When the curry is boiling and all the masala smells goes,add the fenugreek powder and gently slide the fish pieces into it. close it with lid.after 5 mins open and turn over the fish and allow it to boil another 5 mins.garnish with coriander leaves and switch of the stove.
The fish gets broken into very small pieces, but dont worry, that itself will give the curry a nice taste and texture.Nowadays we have become so addicted to this curry that I have decided to make this curry twice during weekdays and fresh fish during weekend. (Have already stocked up the Pantry).Hope u will enjoy too.