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.

Fish Fry

Fish fry is one of the simplest method or way to cook fish. My Mom always fries fish in the dosa pan(kal) with generous amount of oil. I have chosen the less greasy version of using a nonstick pan with 1 to 2 tsps of oil, works fine for me. The trick to get a good fish fry without being dried out on the inside is to fry the fish in medium to medium high heat. If fried for a long time in low heat, the fish tends to become dry.

Baking is another option, but it depends on the variety of fish, I do that for salmon as here.

Ingredients:

Fish steaks or fillets(8 pieces)

1 tsp chili powder

1 tsp fennel /sombu powder

1/2 tsp turmeric powder

2 tsp chopped garlic

salt as required

Method:

Clean and wash the fish fillets. 

Add the chilli powder, fenel powder, turmeric, garlic, and salt and mix well to coat.

Marinate for atleast 15 mins.

Take non stick pan, add about 2 -3 tsps of oil.

Fry the fish in batches under medium heat until crisp and brown on both sides.

Remove and place in the paper towel to drain excess oil.

Enjoy with white rice and rasam my favorite combination.

Meen Kuzhambhu / Fish Kuzhambhu

In Tamil fish is 'Meen' and 'Kuz(l)hambu' is a tamarind based gravy which is spicy and tangy, more like the pulusu in Telugu. Meen kuzhambhu is the most common recipe in the southern part of India and is the most favorite recipe for fish. Growing up whenever Amma cooks fish its always been this kuzhambhu accompanied by a spicy fish fry.The menu never changed and we never got bored with this dish :). 
After venturing into a totally different style of cooking after marriage (Tanjore based) which was quite difficult for me adapt I was quite releaved to see that there was no change in this particular kuzhambhu made by my MIL :) . So this is the common recipe used in most of the household, with very slight changes, sometimes with coconut or without coconut. I personally prefer the no coconut version which is slightly more tangy than the other. My mother regularly adds 2 or 3 whole slit brinjals or some pieces of mangoes (when in season) which also enhances the taste greatly.

Ingredients:
1/2 kg of any white fish( catfish, tilapia, trout..)
11/2 tsp chilli powder 
3 tsp coriander powder 
1 lemon sized ball tamarind
3 garlic cloves thinly sliced.
1/2 cup shallots/onion chopped
1/2 cup chopped tomato


Tempering:
2 tsp of Karu vadagam/kuzhambhu vadagam *
               (or)
1 tsp mustard
1 tsp methi seeds/vendhayam
few curry leaves


Method:
Soak the tamarind in warm water and squeeze the thick pulp out of that (approx 2 cups).
If using Tamarind paste , mix 1tblsp of the paste to two cups of water. 
Wash the fish pieces with little bit of salt and keep aside.
In a kadai or sauce pan add 3 tblsp of gingelly/sesame oil.
When the oil is hot add the tempering ingredients, then add sliced garlic and chopped onion and fry till translucent.
Now add the chopped tomato, turmeric and salt.
Fry till the tomatoes are reduced to a pulp and the oil seperates out.
Now add the chilli powder and coriander powder and fry for 2 mins. Now add the thick tamarind juice stir and close with a lid.
Let it boil in medium heat for about 10 mins. 
Add the fish pieces one by one gently. Close with a lid and simmer for 10 mins. Do not over cook the fish as it will become mushy. 
Switch off the stove and let the kuzhambhu sit for atleast an hour before serving.

Notes/Variations:

• I have used sesame oil which needs an acquired taste, you can also use any other type of oil except olive oil.
• Vegetables like Brinjal or mango can be added while frying the onions to bring out an extra flavour.
• 1/4 cup of  ground coconut paste can also be added as a yummy variation.
• The amount of onion should be very little as given in the recipe,more onion will give a mildly sweet taste to the kuzhambhu.
• If the kuzhambhu is little thin or watery - fry 1/4 cup of chopped onion. Grind to a paste and add along with the tamarind juice.
• * Vadagam is a homemade combination of different spices like fennel, methi, garlic onion , mustardd etc., bind using castor oil and sundried till its completly dry. This vadagam is regularly used for tempering especially for the tamarind based gravies.

This 

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.

Other Salmon Receipes:


Salmon Curry with Coconut

Baked Salmon Cubes


Meen Kuzhambhu - Tamilnadu style

Baked Salmon Cubes

I try to make salmon atleast once a week.Usually I whip up a quick curry to go with rice, but this weekend I wanted to have something very spicy for my brinjal and mango sambhar.Since my DH gives a big no to Fish fry, I baked the marinated fish pieces coated with tblsp of olive oil in the Oven .The taste was amazing and I did not miss my Pan fried fish at all. This is a must try recipe for those who love fish.

Ingredients:
2 Salmon Fillets cubbed.
1 tsp chilli power

2 garlic cloves chopped finely
1 tblsp Olive oil
1 tblsp lemon juice
1 tsp fennel seeds/powder (optional)

salt as required
Method:
Mix all the above ingredients and marinate for an hour(atleast a minium of 15 mins)
Preheat the oven at 250C

Place the Fish cubes in a tray lined with slightly greased foil.
Bake for 10 mins, and then turn the pieces and bake for another 10 mins .After this turn the fish pieces again, set the oven in the broiler mode and broil for 5-8 mins or until the colour turns to red.Depending on the oven the timings may vary. Just keep an eye on it so that the fish doesnt get burnt.
Make sure that its not broiled for a longer time as the fish will become dry and rubbery.

My Version of Fish Cutlets

Since my travel date to India has been confirmed, Iam trying to clear up my pantry by exhausting the supplies and limiting my shopping just to vegetables.The Starkist tuna cans has been sitting in my pantry for more than two months now.I thought of completing my long pending quest to make fish cutlets as we had some friends over last weekend.The last time I remember making this dish was for some potluck party 2 years back in seattle.I learned this receipe from one of my friend who was my roommate back then..
By now you would have known many versions of Cutlets however Iam posting my version of it which is much quicker to make.Do try it and let me know your feedback.

Ingredients:

2 small cans/packets of Tuna.
1 large potato or 2 medium size potatoes
1/2 medium size onion chopped very finely
1 tsp chilli powder
1/2 tsp garam masala
2 tsp ginger garlic paste
1/2 tsp turmeric
1/2 cup finely chopped cilantro
some curry leaves finly chopped (op)
2 tsp lemon juice

2 tsp maida dissoved in 1/2 cup of water
1 cup bread crumbs
Oil for frying.

Method:

• First boil the potatoes in microwave.Wash in water, poke it with a fork or knife in 2 -3 places and the cook in high for 5 mins or you can cook it in pressure cooker for 3 whistles.Remove the skin when cooled.
• Next open the tuna packets or can, discard the liquid transfer it to a microwavable dish and cook covered for 2 mins.(cover and cook , otherwise the fish will splatter)
• When the fish and potatoes are cooled mix them together and mash well without any lumps.
• To this add all the other ingredients except the maida and bread crumbs.
• Mix well and check for salt and spice level.Make small lemon sized balls out of it.
• Heat the oil in a kadai for deep frying.Spread the bread crumbs in a plate.
• Take one ball dip in the maida liquid,flatten the ball and then roll over the bread crumbs.The bread crumbs should coat all sides of the cutlet. Drop it in the hot oil and deep fry. Continue with other balls.
• Place them in paper towel to drain excess oil before transfering to a serving tray.

Note:
The maida liquid should be watery rather than like a paste.Most cutlet receipe call for egg white for binding, but maida water works well for me.If you are short of flour , you can also use besan flour to make this liquid, that too works just fine.Its just used for the bread crumbs to stick well. Do not add water to the fish-potato mixture at any point.Always use unsalted plain bread crumbs.

Oven Roasted King Fish Steak

Both me and my husband love Fish compared to chicken or other nonveg items. But the grocery store we visit do not have much variety in fish, so we always end up buying tilapia fillets, not that its not great or anything, but we get bored of it sometimes.The past few weeks I found some king fish steaks which were very tempting, but the size of it made me think, morever I have not tasted king fish before..it looked more like 'vanchiram' in our place.But this week I decided to give it a try and brought back a nice beautiful piece of king fish steak.
Since the piece was very thick, I decided to roast it in the oven, as I do the chicken sometimes.
It turned out good and we both enjoyed it.
So here's how I did it.

Ingredients:
1 King fish steak (large)
1 tsp chilli powder
1/2 tsp sombhu/fennel seeds powder( optional)
1tsp lemon juice
1 tsp olive oil
1 tsp chopped garlic
salt to taste

Method:
Mix all the ingredients and make a paste.
smear oer the fish on all sides, and allow it to marinate in the refrigerator for minimum 30 mins
Preheat the oven to 425F, place the fish in a tray covered with foil
bake for 10 mins on each side and then broil for 3 mins on each side.

Enjoy.

.

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.
Ingredients:
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

Method:
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.