I try to cook fish almost twice a week.Mostly it is salmon and rarely it is some other white fish. We all know that Salmon is one of the richest source of omega 3 fatty acids and it reduces bad cholestrol.
But Salmon doesn't fit in the usual south Indian 'meen kulambhu ' that we prefer (somehow it makes the fish rubbery) I reserve that dish for some trouts or any other fish from the market. So I always make this quick and delicious curry to be relished with white rice or roti's.
Its a must try recipe for people who love to eat salmon.Even if you dont like (like I used to be ) you will start liking it after this recipe.
2 - (15 oz) salmon strips cut into cubes.(you can also use frozen ones)
3 cloves of garlic finely chopped.
1 onion finely chopped
1/2 cup of tomato paste
1/2 tsp turmeric power
1 tsp red chilli powder
1/2 tsp coriander powder
1 tsp whole peppers
1/2 tsp fenugreek seeds(optional)
1/2 tsp fennel seeds/powder(optional)
Take 2 tblsp of olive oil in a flat bottommed vessel.
Add the curry leaves, whole pepper, fenugreek and the fennel seeds when the oil is hot.
Add the chopped garlic and onions and fry till the onion turns translucent
Now add the tomato paste, turmeric powder, coriander powder , chilli power and salt.
Add half cup of water and mix well.Close with a lid and allow it to boil for 10 mins in a medium flame.
After the raw smell o the tomato paste disappears, add the salmon pieces , gently give it stir, reduce the flame to low , cover and cook for 10 more mins.
The gravy should be thick. So cooking in the low flame after adding the fish is a must to avoid burning. Adjust the salt and spice to your taste, before adding the fish.