Ingredients (Serves 4)
For Curry
Fresh Salmon | 250 grams |
Coconut oil | 1 tbsp |
Mustard Seeds | 1 tbsp |
Lentils (Chana & Urad) | 1 tsp each |
Sliced green chilies (hot) | 2 |
Curry leaves | 2 tbsp |
Grated ginger | 1 tbsp |
Crushed garlic | 1 tbsp (4 cloves) |
Chopped onions | 1 cup |
Salt | 1 tsp |
Turmeric | 1 tsp |
Chopped tomatoes | 1 tin (400 grams) |
Desiccated coconut | ½ cup |
Chopped coriander | 2 tbsp |
For Rice Pancakes (Appams)
Rice Flour | 2 cups |
Coconut milk | 400 ml |
Baking powder | 2 tsp |
Salt | ½ cup |
For serving & garnish: Garnish the curry with fresh coriander and serve with appam (rice pancakes) and radish salad
Method:
- In a pan heat the coconut oil, add mustard seeds and lentils. Let it start sputtering
- Now add green chilies, curry leaves, and ginger & garlic. Cook for 2 mins at medium heat
- Add chopped onions, salt & turmeric. Cover with lid and cook for 5 mins or less until onions become soft (not crispy)
- Now add tomatoes, and cook on high heat until the mixture becomes dry by still has some moisture left
- Finally add coconut and big diced salmon (with skin). Mix well and lower the heat and cook for 2-3 mins covered with a lid
- Turn the heat off and keep the lid on for the next 5-10 mins.
- Serve it hot.
Tips and Other Notes:
- For the vegetarian option, use paneer or any other veg instead of Salmon.