Monday, August 03, 2009

Easy breezy salmon curry

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.

Ingredients:
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)
curry leaves

Method:
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.
Note:
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.




12 comments:

Sig said...

Lovely salmon curry! BTW, we sometimes make the traditional meen kulambu with salmon, the trick is to lightly fry the salmon pieces before adding to the gravy. Try that sometime! :)

Kitchen Flavours said...

Oh wow...that's a spicy, creamy and yum recipe....

Cilantro said...

I somehow do not like Salmon in the meen kuzhambu. I bake them instead and I believe the indian spices do not go well with salmon. Would love to try your recipe next time and as Sig said, I will try her recipe too.

*sangi* said...

Wow!It's a variety fish curry.
Gravy looks thick&spicy...will have to try it soon...tnx dear!

Sumi said...

Thanks sig or such a lovely tip.Will try that next time.

Thanks Cilantro, KF and Sangi for your valuable comments

sree said...

Thanks Sumi, This has been the favorite dish at home.Everyone liked it and I make it once a week.

monzmonz said...

This salmon curry is superb. The spices are not overwhelming, so it managed to retain the delicate flavour or salmon. Excellent, as making salmon curry Indian style is quite an achievement!

Emily Routon said...

Do you cook the salmon before you add it to the curry sauce?

Sumi said...

@Emily - No I do not cook the salmon before adding to the sauce.But you can do that if you prefer that way, but you have to reduce the cooking time (for about 4-5 mins)after adding the semi cooked fish in the sauce,Hope this helps.

Anonymous said...

Iam a bachelor. I really loved cooking it. thanks for posting this.

Anonymous said...

I made it for my boyfriend and we both LOVED it!!

RSL said...

Sumi, do you use ready made tomato paste, or do you puree fresh tomatoes?

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