Skip to main content

Chettinad Style Salmon Curry

Though I grew up as a vegetarian in a pure vegetarian family, I married someone from the coastal part of Kerala. In some of the coastal homes in Kerala, fish is considered as 'vegetarian' and his home was no exception ;-). Though I was not keen initially, I started eating and took a liking to fish while I was pregnant. I started cooking fish after I moved to the US. So my recipes are either recipes that I developed from the taste I remember eating at my in-law's home or recipes passed over phone conversations from my mom-in-law, and the rest are from the internet :-). For somebody who has not grown up eating or cooking fish, I think I make pretty good fish curries, looking at how the two foodies at my home enjoy them. 

Here's a quick'n'easy fish curry which is originally made with any south Indian fish variety, but I generally make it with Salmon. I hear some of my friends say they cannot imagine Salmon with Indian spices, maybe that is because they have not tried it out and hence they don't know what they are missing ;-)

As always, please note that quick'n'healthy only recommends buying and consuming sustainably caught seafood in moderation. 



Ingredients:
  • Set 1:
    • Coconut Oil - 1 tsp
    • Fenugreek seeds - 1/2 tsp
    • Red chilly - 3-4
    • Garlic-2 cloves
    • Red Onion - 1/2 chopped roughly
    • Tomato - 1 small chopped roughly
  • Set 2:
    • Shredded coconut - 1/4 cup
    • Coriander seeds - 1 Tbs.
    • Tamarind - 1 Tbs (skin and seeds removed) 
  • Set 3 :
    • Coconut Oil - 1 Tbs.
    • Fenugreek  seeds - 1/2 tsp
    • Mustard seeds - 1/2 tsp
    • Red Onion - 1/2 medium - chopped fine
    • Garlic - 3 cloves chopped
    • Tomato - 1 small chopped
  • Set 4:
    • Wild caught Alaskan Salmon - 2 steaks
    • Turmeric powder - a generous pinch
    • Sea Salt- to taste
    • Coriander leaves chopped for garnish
Directions:
  • Clean and cut Salmon into bite sized pieces.
  • Heat oil in a pan and add everything under 'Set 1' one by one and sauté for a couple of minutes and add this  to a blender jar. Add everything under 'Set 2' also to the blender jar. Add a cup of water and grind everything to a fine purée.
  • Heat oil and add mustard seeds. When they op , add fenugreek seeds and sauté till slightly red. Add everything else from 'Set 3' and sauté until raw smell leaves. 
  • Add the ground coconut-masala purée and turmeric. Add more water if you need thinner gravy. Add salt and allow it to boil for 15-20 minutes.
  • When gravy reaches desired thickness, check taste and add salmon pieces. Allow it to boil and let the fish to cook well for about 10 minutes. Garnish with coriander leaves.
  • Set aside for a couple of hours for before serving for best taste. Enjoy !!


Comments

  1. awesome recipe..I know its going to be absolutely delicious..I will be making this soon :)

    ReplyDelete
    Replies
    1. Thanks Primavera, I am sure the 'meen' lovers in your home will love it ;-)

      Delete
  2. Chettinad salmon curry with coconut milk looks yumm Mini. Thanks for sharing with hearth and soul blog hop.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot'n'Sour Ash Gourd Soup

There are some vegetables that you take for granted as you get it in abundance, but then when you are in a place where you don't get it at all, that is when you really miss those simple pleasures in life. The ash-gourd, or the Kumbalanga as we call it in Malayalam (Poosanika in Tamil) is one such vegetable. Back home you use it almost every other day in a variety of ways. 
This time we decided to talk to our local farmer to grow some Indian vegetables that we really miss, especially eating them fresh from the farm. The list included okra, ash-gourd, long beans, bottle-gourd and ribbed-gourd.., and boy they did grow them really well. So back to the ash-gourds, they came up so well and we are having a wonderful time eating them, while also helping out our local farmer by consuming his produce. 
In Ayurveda and other traditional eastern medicine practices, ash-gourd is known to be used as a general tonic for its restorative properties. It is rich in many vitamins and minerals. It co…

Szechuan Shrimp and Cauliflower

Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

For Szechuan sauce:
Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
Wild caught shrimp - about 10 …

Amaranth Upma for a Wholesome Spicy Breakfast

Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.


Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…