Fantastic :X
Prep time: 10min(s) Cook time:20min(s) Total time: 30min(s)
Things you will need:
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)
- Cloves (2-3)
- 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)
Directions:
- 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