Sunday, October 13, 2013


Over the weekend, I went to visit an Indian friend, Fiona, and her family to make salmon curry. However, Fiona does not cook at all, so she took the amazing pictures while I cooked with her mother, Lynda. This recipe is super simple, but my mom and I fell in love with it at first bite.

Salmon Fish Curry           
1 ½  lb. Salmon (cut into 1 in. cubes)
1 teaspoon mustard seeds
2 stalks curry leaves
2 red dried chili peppers
1 1/2 cups chopped onions
4-5 pieces of pulli
1 cup boiling water 

3 teaspoon coriander powder
2 teaspoons red chilli powder
1 ¼ teaspoon fenugreek powder (uluva)
¼  teaspoon turmeric
2 teaspoons minced garlic (6)
2 teaspoons minced ginger
2 tablespoons diced shallots (3)
1 ½ teaspoon salt

Soak pulli in boiling water.
Add oil to pot, pop mustard seeds (1 tsp), 2 stalks curry
1 dried red chili. Add 1 ½ c chopped onions. Fry until brown.
Add ground masala. Add ½ of pulli water. Fry until smell comes.
Add rest of pulli water and pulli. Boil. Add fish. Put on medium-low
and cook covered for 20 minutes.
Salmon goes best with rice and yogurt.

As a side, a cucumber and tomato salad works great.
Cucumber and Tomato Salad Ingredients:
1 tomato chopped
1/2 cucumber chopped
1/2 onion chopped
1 tablespoon cilantro chopped
1 tablespoon olive oil
1 tablespoon vinegar
Salt and pepper to taste

Mix above ingredients.


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