Salmon(Kora / Kaala) Fish Curry

INGREDINETS:

Salmon, cleaned, Sliced in Cube sizes – 1 lb

Shallots (Pearl Onions)- 5 to 10 nos ( you can use 1/2 thinly sliced Onion also)

Ginger – 1”  to 2'” inch piece, crushed

Garlic pods – 2 nos, crushed

Fanugreek powder – 1/2 tsp

Turmeric Powder –  1/4 tsp

Red Chilli Powder (Kashmiri Chilli) – 2  tsp

Coriander Powder – 1 tsp

Tamarind (Kudampuli) – 3 or 4 nos

Curry leaves – 1 string

Salt – to taste

Mustard seeds – 1/8 tsp

Coconut oil – 1 tsp

METHOD:

• Soak Tamarind (kudampuli) in 1/4 cup of water and keep it aside.
• Mix Fenugreek powder, Kashmiri chilli powder, Turmeric Powder with little water to make smooth paste.
• Take a medium sized non stick pan/Kadai  for cooking. If you have clay pot, that is the ideal one.
• Heat coconut oil in the pan and then splutter mustard seeds in it.
• Now add curry leaves, crushed ginger, crushed garlic and shallots. Sauté  them well.
• Add Fenugreek powder, Kashmiri chilli powder, Turmeric Powder smooth paste to this, stir it till oil separates.
• Then add Tamarind water to this and mix well , add 1/2 cup of water  and enough salt to this and mix well.
• Wait for masala to boil.
• Once it boil, add fish, mix everything carefully.
• Cover and cook it for 15 to 20  minutes in medium heat.
• Cook till You get thick gravy or desired consistency.
• Delicious Salmon Curry is ready. It tastes better if you keep it for 4 -5 hours and then re-heat and use it.
• Salmon Curry is a good combination with Rice and Kappa.

NOTES:

1. You can follow the  recipe  for King Fish (Mackrel or Naimeen).
2. If you don’t like to add Tamarind water,t you can add a medium sized, sliced tomato to the fish curry.

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