I usually grill salmon. Until today, I had not thought of making it differently. The fact that I was tired of eating grilled version, I had to make something else. After moving to AZ, life has been really hectic: traffic, study, work and weather @-) These days I try to fix foods that are easy and quick and barely get any time to get creative in the kitchen :( But today my schedule was little flexible and whenever that happens, I end up creating yummy dishes and today it was delicious Salmon Coconut Curry. Click here for Shrimp Coconut Curry Recipe.
Prep time: 10min(s) Cook time:20min(s) Total time: 30min(s) Things you will need:
Salmon (1.5 lbs, cut in thicker size, feel free to substitute with any kind of fish)
Oil (5 table spoons)
Coconut powder (2 cups)
Milk (2 cups)
Salt (according to taste)
Turmeric powder (2 tea spoons)
Fennel seeds (2 tea spoons)
Mustard seeds (3 tea spoons)
Cumin Seeds (2 tea spoons)
Fenugreek Seeds (1 tea spoons)
Cumin-Coriander powder (3 table spoons)
Red chilies/ green chilies (whole, 3-5)
Ginger-garlic paste (2 table spoons)
Tomatoes (2 medium sized)
Onion (1 medium, finely sliced)
Lime juice (4 table spoons)
On a plate, place salmon. Add lime juice, 1 table spoon of cumin-coriander powder and couple pinches of salt. Mix everything gently and keep it aside.
On a blender add coconut powder, ginger-garlic paste, milk, remaining cumin-coriander powder, and tomatoes. Blend and the sauce is ready.
Heat 2 table spoons of oil. Pan fry Salmon on a medium heat until slightly red and crispy.
Heat remaining oil. Add cloves, fenugreek, fennel, cumin, and mustard seeds. Also add chilies. Fry until seeds are brownish black.
Add onion and fry onion until golden brown.
Add mixture from step 2 to step 4, and turmeric powder. Add extra salt if you would like. Stir gently and add fried Salmon. Stir again.
Cover and cook on a heat between small and medium for 10-15 minutes. Stir few times gently as curry is being cooked.
Serve with rice or Chapati. So easy but extremely yummy :-B