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Ingredient
Malabari Salmon Roast
Introduce
Chef :
Little HeartsMalabari Salmon Roast
#indiankitchen A flavor packed seafood delicacy cooked in spicy & tangy masala an exquisite touch of Malabar!
Ingredient
1/2″ piece
Ginger – , finely minced
4 pods
Garlic – finely minced
2 tsp
Kashmiri chilli powder
A small pinch
Fenugreek powder
1 tsp
Black pepper powder
2 tsp
Coriander powder
1/2 tsp
Turmeric powder
1 tsp
Lemon juice
1/2 cup
Coconut milk
A sprig
Curry leaves
To taste
Salt
as required
Oil
As needed
Water
Cooking instructions
* Step 1
Clean and wash the fish pieces. In a small plate, make a smooth thick paste of ginger-garlic, half of the spice powders- turmeric powder, chilli powder, coriander powder, fenugreek powder, pepper powder, lemon juice, salt, & little water. Rub this marinade to the fish pieces and leave it aside for 30 mins to an hour.
* Step 2
Heat oil in a pan. Add the marinated fish and fry until golden. Flip to the other side and fry until cooked. Transfer them to a plate and keep aside. In the same pan, add oil. Splutter the curry leaves. Add the sliced onions & green chilies. Saute until translucent and golden. Add the ginger and garlic and saute until the raw smell goes away.
* Step 3
Reduce the flame and add the remaining spice powders and mix well. Fry until the masala starts to leave the sides of the pan. Add the chopped tomato and salt and mix well. Cook until tomato turns soft & mushy. Add the coconut milk and stir well. To this, arrange the fried fish & coat it completely with the masala.
* Step 4
Cover and cook for 5-10 minutes on low flame until the gravy thickens. Garnish with curry leaves and serve with steamed rice or roti.
Note: if there is a photo you can click to enlarge it
Tag
Salmon – cut into medium size fillets
onion, thinly sliced
tomato finely chopped
Green chilies, slit lengthwise
ginger, finely minced
garlic, finely minced
Kashmiri chilli powder
fenugreek powder
black pepper powder
coriander powder
turmeric powder
Garam masala / whole spice powder
lemon juice
coconut milk
Curry leaves
Salt
oil
water
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