Fish Curry/Salmon Curry with Coconut.

I feel that Salmon doesn't pair up well with the South Indian fish Kulambhu. I usually make a simple salmon curry with tomato paste which I have blogged here or bake the fish like I mentioned here.But this delicious curry is my recent favorite and as salmon is loaded with Omega 3 fatty acids I make it at-least once a week now.

Ingredients:
Salmon Fillets -4 (I used frozen)
1 medium onion chopped
1 medium tomato chopped
2 tblsp chopped garlic
1 tblsp chopped ginger
1 tsp chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp fennel/sombhu seeds
few curry leaves

To grind
3 tblsp shredded cococut
1 tblsp whole black pepper seeds
1 tblsp jeera/cumin seeds

Method:
In a wide pan, add 2 tblsp of olive oil.
To the hot oil  add the fennel seeds and curry leaves.
Now add the chopped onion, garlic and ginger, fry till the onion is browned.
Add the chopped tomatoes, salt and turmeric. Fry till the tomatoes turns mushy.
Add the chilli and the coriander powder, fry till the oil is released from the tomatoes.
Now add 1/2 cup of water, mix well and bring it to a boil. Add the fish gently , reduce the heat to medium and close with a lid.
After 5 mins open the lid and gently turn over the fish. Again close and cook for another 3 mins.
Meanwhile grind the coconut, pepper and jeera and add the paste to the gravy along with 1/2 cup of water.
Mix gently and cook till it comes to a boil. Add chopped coriander leaves and switch off the stove.

Note:
The gravy should be slightly thick and not very thin.
Do not over cook the fish, else it will turn rubbery.
If you want to avoid coconut, substitute with 3 tblsp of Dhalia /pottukadalai. Fry the chutney dhal in a pan without oil for 2 mins and then grind with pepper and jeera.