Salmon Curry

Salmon stewed in a tangy, spicy coconut and tomato curry.

Salmon Curry

Happy Valentine’s Day Y’All!!!! Well what would you do if your valentine wanted to stay home on this special day??? The answer to this question is simple. GET CREATIVE!!! That is exactly what I did. My plan of action involved cooking up something which wifey dear has not eaten in a while; “FISH CURRY” inspired by flavors of her hometown. The fish was tender, the curry was spicy with just the right amount of tanginess, the balance of flavors was good.

Ahh!!! Forget the fancy description… Simply put wifey loved it!!!

Its been about 4 months since we moved to Dallas so we are still getting to know the food scene. Making matters worse is my busy schedule, which prevents us from exploring the city to our liking. That means in the few times we have gone out to eat we have not been big fans of the food as such. So we made up our minds to celebrate Valentine’s Day at home with movies, good food, wine and lots of chocolates… Not just any chocolates but GODIVA Chocolates. To be honest we were still not satisfied so we ended up buying ICECREAM. Now that isn’t too shabby for a stay at home celebration. IS IT???

We already had our fancy dinner menu planned; wine, pasta and chocolate ice cream. The lunch menu however was up in the air so I decided to go the traditional route with it. It’s been in the back of my mind that we make CHICKEN all the time but we haven’t had fish for a while. When I think fish all I can think of is a hot fiery FISH CURRY from the KONKAN coast. Fortunately both wifey and I hail from small towns on the Konkan coast and we absolutely loved those curries growing up. It was a perfect match!!!

I had read somewhere that the Atlantic Salmon is a very versatile variety when it comes to cooking so it was an easy choice for this recipe. These coastal fish curries are distinguished by their own unique spice blends.

For the Spice Blend : Dry roast green cardamom seeds, dry red chilies, black pepper, cloves, star anise, poppy seeds, coriander seeds and cumin seeds in a pan individually till fragrant. Cool the roasted spices and grind in a coffee grinder to a fine powder. This powdered masala can be stored in an airtight container for few months.

Salmon Curry

Make few slits on the salmon and liberally rub the spice blend on both sides. Marinate in the refrigerator for 30 minutes.

Salmon Curry

On the side soak kokum petals in ¼ cup of water for 15 minutes. Strain and keep aside. This is the ingredient which gives these curries their unique taste. If you cannot find it then you can use dried mango powder instead.

Next heat oil in a pan and saute the onions and garlic till the onions turn brown. Grind to a fine paste with the help of a little water.

Now for the curry. In a medium sized pan heat oil and add onions and garlic paste. Stir well and cook for 3-4 minutes. Add tomato puree and sauté till oil starts separating. Pour in the coconut milk and bring to a boil.  Cut the marinated salmon into chunks and add them into the curry.

Salmon CurryNow add desired amount of water and cook for 10 minutes. Season with salt and 4 tbsp of kokum syrup. Gently simmer for another 5 min. Serve with rice or any bread of your choice.

Salmon Curry

I served mine with a bread called “AMBOLI” and “SOLKADHI” which are both much loved in the regions along the Konkan coast.

Just break a little piece of the soft, fluffy amboli. Dip it in the hot steaming fish curry and slowly put that delectable bite in your mouth. All I felt at that moment was ETERNAL BLISS!!! Let me know how Y’ALL feel…

 

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4.7 from 3 reviews
Salmon Curry
Author: 
 
Salmon stewed in a tangy, spicy coconut and tomato curry.
Ingredients
Spice mix
  • 5 Green Cardamom
  • 4 Dry Red Chilies
  • 7 Cloves
  • 14 Black Pepper
  • 1 Star Anise
  • ½ tsp Poppy Seeds (Khus Khus)
  • 2 tsp Coriander Seeds
  • 1 tsp Cumin Seeds
Curry
  • 1 lb Salmon
  • 1 big Onion (chopped)
  • 3 Garlic Pods
  • 1.5 cup Tomato Puree
  • ¾ cup Coconut Milk
  • 5 Kokum Petals
  • 3 tsp Red Chili Powder
  • Water
  • Oil
  • Salt as per taste
Instructions
Spice Blend
  1. Dry roast green cardamom seeds, dry red chilies, black pepper, cloves, star anise, poppy seeds, coriander seeds and cumin seeds in a pan individually till fragrant. Cool the roasted spices and grind in a coffee grinder to a fine powder.
Curry
  1. Make few slits on the salmon and liberally rub the spice blend on both sides. Marinate in the refrigerator for 30 minutes.
  2. Soak kokum petals in ¼ cup of water for 15 minutes. Strain and keep aside.
  3. Heat oil in a pan and saute the onion and garlic till the onions turn brown. Transfer to a food processor and grind with little water to get a fine paste.
  4. In a medium sized pan heat oil and add onion and garlic paste. Stir well and cook for 3-4 minutes. Add tomato puree and sauté till oil starts separating. Pour in the coconut milk and bring to a boil.
  5. Cut the marinated salmon into chunks and add them into the curry. Now add desired water and simmer for 10 minutes.
  6. Season with salt and 4 tbsp of kokum syrup. Cook for another 5 min.
  7. Serve with rice or a bread of your choice.

 

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16 comments

  1. Stephen says:

    Can’t wait to try this one. Looks delicious!

  2. Gorgeous, Rahul! That spice mix sounds amazing!

  3. kushi says:

    This recipe is loaded with flavors! Going to try this weekend! YUMMY

  4. I love all of the flavors in this soup and wish I had a big bowl for dinner!

  5. I can almost smell the fragrance of that spice rub. What an elegant fragrant dish.

  6. Summer says:

    This looks really delish ♥

    summerdaisy.net

  7. I love curry, I love salmon! This is something I would absolutely love. 🙂

  8. Liz says:

    What a delicious way to serve salmon! A lovely dish!

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