Things have been pretty busy here for me as we are moving back to India after a good year here, at Hong Kong. This country has been a mixed experience for me personally. With all the packing and travel arrangements, blogging has slightly taken a back seat. I am keeping the meals as simple as possible so that I can manage other things at home. Here is a simple fish curry that I have repeated twice this week and we love it. Here is how to do an easy and quick salmon fish curry. I served it with rice and settled down in the evening with a couple of hours or more of binge watching on Netflix.
This curry does not have any onions added to it. So one chopping chore less.
Take a pan and add in a tablespoon of coconut oil to the pan. When hot, add in the mustard seeds, sliced green chillies, curry leaves and finely minced ginger. Saute for a minute.
Add in the chopped tomatoes. Add in two teaspoon of tamarind paste. I have used homemade tamarind paste. Homemade tamarind paste makes life so easier. I make it once a month and store it in the fridge. It comes in very handy. Here is the recipe for homemade tamarind paste. Add in the red chilli powder and turmeric powder. Add in the salt. Saute for five minutes till the tomatoes are soft.
Add in half a cup of water and half a cup of canned coconut milk. Add in the fish pieces. Cover with a lid and let the curry simmer for 10 minutes on a medium flame.
Fish curry is ready!!!! That was truly fast. Serve with white rice.
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- 5 green chillies, sliced
- 1 sprig curry leaves
- 1 inch ginger, finely minced
- 3 tomatoes, finely chopped
- 2 teaspoon tamarind paste
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- ¾ teaspoon salt
- ½ cup water
- ½ cup canned coconut milk
- 500 grams salmon steaks
- Take a pan and add in a tablespoon of coconut oil to the pan. When hot, add in the mustard seeds, sliced green chillies, curry leaves and finely minced ginger. Saute for a minute.
- Add in the chopped tomatoes. Add in two teaspoon of tamarind paste. Add in the red chilli powder and turmeric powder. Add in the salt. Saute for five minutes till the tomatoes are soft.
- Add in half a cup of water and half a cup of canned coconut milk. Add in the fish pieces. Cover with a lid and let the curry simmer for 10 minutes on a medium flame.
- Serve the fish curry with rice.
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