Slammin’ Salmon Curry

To me, fish curries are always a delightful surprise – they’re not often found on restaurant menus….  But this is just one example of a number of incredible Indian fish curries I’ve tried (and a great way to get your Omega 3s)!!  The method for this recipe is a pretty radical departure from the one that inspired it, entitled “Bengali Fried Fish”, from The Food of India:  A Journey for Food Lovers ( Priya Wickramasinghe & Carol Selva Rajah, Whitecap, ISBN 1-55285-678-X), but the ingredients are the same.  This book is one of the most amazing cookbooks ever for those of us who were Indian in another life….  Serves 4.

  • 600 g (1 lb 5 oz) rainbow trout or salmon filet
  • 23 ml (1 ½ tablespoons) lemon juice
  • 3 ml (½ teaspoon) ground turmeric
  • 3 ml (½ teaspoon) salt
  • 3 green chillies, chopped
  • 3 large, ripe tomatoes, chopped
  • 5 cm (2 inch) piece of ginger, chopped
  • 60 ml (4 tablespoons) mustard oil or oil
  • 10 ml (2 teaspoons) panch phoron
  • 3 ml (½ teaspoon) garam masala

Sprinkle the fish with the lemon juice and leave for 10 minutes.  Rinse with cold water and pat dry.  Skin the filet and cut into 1-inch cubes.

In a medium-sized bowl, toss the fish with the combined turmeric and salt.

Put the chillies, tomato and ginger in a food processor and chop until smooth, or finely chop together with a knife (in this case, wear gloves for the chillies).

Heat the oil in a heavy-based frying pan or sautoir over medium-high heat and add the panch phoron.  Fry for 1 minute, until aromatic.  Add the tomato mixture and fry for another 5 minutes, until some of the excess moisture has evaporated.  Add the cubes of fish and slowly return to the boil.  Turn the heat to low and simmer for about 3 minutes.  Sprinkle with the garam masala and season with salt, to taste.

Serve with basmati rice and wilted spinach or chard.

Notes:

When tomatoes are not in season, by all means use a 398 ml (14 oz) can of chopped tomatoes, instead.

Ideally, use Serrano chillies (but in a pinch, jalapenos will do).

Mustard oil, panch phoron (a whole 5-spice mixture) and garam masala (a ground spice mixture) are available at Asian markets.

This curry is relatively mild.  Feel free to double the spice quantities if you prefer a more piquant curry.

Enjoy!!

~ One of Seven

Comments

  1. I recently stumbled upon this site through foodbuzz.com and am generally loving it. I run a foodblog myself and I was wondering if you would be interested in doing a link exchange at all? My site is a restaurant review site, do pop by to have a quick look sometime, thanks so much!

  2. Now this is something completely different who would have ever thought about using salmon as a fish for curry I would have thought that rather using a white fish would be better as most are really not that full of taste, were as salmon is a really hearty tasty fish. This is going to be something interesting on the taste buds thats for sure.

  3. One of Seven says:

    Salmon is definitely a stronger-tasting fish, but remarkably, the spices and tomato are so complimentary that everything just mellows out. I hope you’ll love it!!

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