Salmon curry
This salmon curry is a mildly spiced, tangy dish cooked in coconut oil with shallots, curry leaves,and aromatic spices. The salmon is gently simmered in a light gravy withkodumpuli, making it perfect to enjoy with steamed rice.
Ingredients
- 500 g Salmon
- 2 tbsp coconut oil
- ½ tsp fenugreek seeds
- A few curry leaves
- 25 Shallots
- 2 tsp Kashmiri chilli powder
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 2-3 pieces of Kodumpuli
- Water as required
Instructions
- Clean the salmon and cut into medium-sized pieces.500 g Salmon
- Rinse and keep aside.
- Heat 2 tbsp coconut oil in a deep pan or earthen pot over medium heat.2 tbsp coconut oil
- Add ½ tsp fenugreek seeds and let them splutter lightly.½ tsp fenugreek seeds
- Add a few curry leaves and sauté briefly until aromatic.A few curry leaves
- Add the shallots (peeled, halved or sliced).25 Shallots
- Sauté until they turn soft and translucent.
- Lower the heat and add 2 tsp Kashmiri chilli powder, ¼ tsp turmeric powder, and 1 tsp coriander powder.2 tsp Kashmiri chilli powder, ¼ tsp turmeric powder, 1 tsp coriander powder
- Mix well and sauté for a few seconds, adding a little water if needed to prevent burning.
- Add kodumpuli (soaked in warm water).2-3 pieces of Kodumpuli
- Pour in enough water to form a thin gravy.Water as required
- Bring the curry to a gentle boil and simmer for 5–7 minutes so the flavours develop.
- Gently add the salmon pieces to the curry.
- Swirl the pan lightly; do not stir to avoid breaking the fish.
- Cover and cook on low heat for 8–10 minutes, or until the salmon is cooked through and the gravy slightly thickens.
- Switch off the heat and let the curry rest for 10–15 minutes for best flavour.
- Serve hot with steamed rice.