| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 2 Tbsp Sesame oil
- 20 150 Grams Shallot Onions
- ½ Cup Fresh Shredded Coconut
- 2 Tbsp Sesame oil
- ¼ Teaspoon Mustard Seeds
- ¼ Teaspoon Fenugreek Seeds
- 2 Sprigs Curry leaves
- 2 onions Sliced
For The Curry
- 1 Teaspoon turmeric
- 2 Teaspoon red chilli powder
- 3 Teaspoon coriander powder
- 3 Tomatoes Pureed
- tamarind Lime Size
- salt
- 500 Grams Salmon Fish Steaks
Ingredients
For The Curry
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Instructions
- Take a pan and heat some oil in it. Then add the onion shallots and sauté until they turn golden. Then add the shredded coconut and roast it on low flame until it turns aromatic and golden. Let the ingredients cool down. Grind them to a smooth paste by adding a cup of water.
- Heat some oil in a pan. Add mustard and fenugreek seeds. As the seeds splutter, add the sliced onions and sauté until the onions are translucent and soft.
- To the sliced onions, add turmeric powder, chilli powder and coriander powder. Fry on a low flame for a minute.
- Add the tomato puree to the mixture. Sauté the mixture until it is completely dry. Add the tamarind pulp. Make sure you throw away the seeds and the pith. Only pour the thick pulp after sieving.
- Once you add the tamarind pulp, add the coconut-onion paste to the pan. Add salt to taste and one and a half cup of water. Simmer the curry for 20 minutes on low flame. Stir at intervals.
- Add the Salmon fish steaks to the curry. Cover the pan and let it simmer for 10 minutes on low flame. Let the curry rest for an hour and then serve with rice.
Recipe Notes
Recipe Tip
You can pre-marinate the fish with salt, lemon juice and turmeric powder for 30 minutes.
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Frequently Asked Questions
How do I make sure the fish is not overcooked?
Add the fish when the curry is almost done. This is the key to make sure it is not overcooked. Also, make sure not to break the fish into pieces. Cook the fish for 7-8 minutes.
Why should I let the curry rest before serving?
The longer you let the curry rest, the more the fish absorbs its flavour.