Why Salmon?
Salmon is a meaty, oily fish which is readily available in the grocery stores here. Salmon, being high in omega 3-fatty acids makes it a healthy meal option. Usually I get Salmon fillets from the grocery store that are already deboned. This makes the cooking very quick and easy making Salmon a popular contender for a quick weeknight meal. Because Salmon is a very hearty fish, I serve it grilled with a side of vegetables for a low-carb yet satisfying meal option.
A new preparation
I have usually prepared Salmon as a pan seared Asian style preparation. This time decided to take an Indian route and we loved it! Given how meaty the fish is, it stands up to the bold Indian spices while retaining its own flavor. In this preparation, I chose to leave the Salmon pieces on the thicker side and sear them before dunking them in the curry. The key is to not overcook the fish while getting a crispy sear on the outside. This curry will definitely find its way into our regular cooking.
The Marinade
Because I wanted to leave the Salmon pieces thick, I decided to marinate the fish with a few simple ingredients to give it a good flavor. I marinated the Salmon pieces with salt, turmeric, chili powder and tamarind pulp. If you do not have or like tamarind, you can use lemon juice. I prefer having an acidic component for the marinade. The tamarind gives the curry a unique taste and a deep rich hue.
The Curry
I spiced this curry by making a simple spice mix. I roasted spices such as cinnamon, coriander and cumin seeds, cloves, cardamoms and black peppercorns and then ground them for a fresh spice mix. You can even make some extra of this mix and use it for other curries as well! Dry roasting the spices releases their aroma and oils and enhances the flavor of the curry.
I used onions and tomatoes as the base for this curry. I chose to blend the tomatoes to give the curry a thicker consistency. Once the onions and tomatoes cooked to a uniform consistency. The coconut milk provided for a smooth and silky finish. Because the Salmon pieces were seared, I decided to add them to the curry at the very end. You could always adjust the consistency of the curry based on what you choose to eat it with.
You could substitute the Salmon with any other meaty fish such as King fish (Surmai), Swordfish or Mahi Mahi. Enjoy this curry, piping hot with rice or rotis or both! Here is the recipe…
SALMON CURRY
Ingredients
For the marinade:
- 1/2 tsp turmeric
- 1 tsp red chili powder
- 1/2 salt
- 5 tbsp tamarind pulp
For dry roasting:
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 2 green cardamoms
- 4 cloves
- ½- inch cinnamon stick
Other ingredients:
- 2 salmon fillets cut into 6-8 pieces
- 2 cloves of garlic sliced
- 1 medium onion finely chopped
- 1 tbsp ginger garlic paste
- 2 medium tomatoes blended
- ¼ cup coconut milk
Instructions
- In a bowl, take the salmon pieces and add the ingredients for the marinade. Mix well and let it marinate for 15 minutes.
- Roast the whole spices listed for dry roasting until fragrant and grind to a fine powder.
- Heat 2 tbsp oil in a pan and add the sliced garlic. Then, sear the salmon pieces on both sides, 2 minutes per side. Set aside.
- Heat 2 tbsp oil in the pan, add the chopped onion, ginger garlic paste and 1/2 tsp salt. Mix well, cover and cook until onions are soft.
- Add the blended tomatoes to the onions. Mix well, cover and cook for 3-4 minutes.
- Once the onions and tomatoes form a uniform mixture, add the prepared spice powder, red chili powder and salt (to tastand 4 tbsp tamarind pulp. Add water to achieve desired consistency.
- Add the coconut milk, mix well, cover and cook for 5 minutes.
- Finally, add the seared salmon pieces, cover and cook for 2 minutes. Serve hot with steamed rice or rotis!