Salmon Curry (with south Indian flavors): Spicy & sizzling yet calming…

This dish is inspired by my Kerala backwater travels. South Indian flavours and spices, lift this simple dish to another level. Enjoy!

Recipe

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:

  1. In a pan heat the coconut oil, add mustard seeds and lentils. Let it start sputtering
  2. Now add green chilies, curry leaves, and ginger & garlic. Cook for 2 mins at medium heat
  3. Add chopped onions, salt & turmeric. Cover with lid and cook for 5 mins or less until onions become soft (not crispy)
  4. Now add tomatoes, and cook on high heat until the mixture becomes dry by still has some moisture left
  5. 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
  6. Turn the heat off and keep the lid on for the next 5-10 mins.
  7. Serve it hot.

Tips and Other Notes:

  1. For the vegetarian option, use paneer or any other veg instead of Salmon.