Salmon fish curry

I love Salmon fish especially after I watched the movie Cinderella story. Now every time I want a delicious fish curry I just whip out a box of fish and whip up this curry.

I took of the holi cow’s website and adapted to my specifications.

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Ingredients

For the fish:

  • 900g salmon fillet
  • 2,5ml salt
  • 5ml Bombay masala
  • 2,5ml turmeric

 

For the Curry:

  • 60ml sunflower oil
  • 10ml mustard seeds
  • 1 large onion, finely chopped
  • 7ml coarse salt
  • 4 cloves garlic, crushed
  • 10 – 15ml Chowman’s masala
  • 6 tomatoes, blanched, skinned and grated
  • 5ml ground roasted cumin
  • 5ml ground roasted coriander
  • Pinch of turmeric
  • 3 sprigs curry leaves
  • 250ml boiling water
  • 10ml Bombay Masala

 

Method:

  • Slice the salmon into pieces and season with salt.
  • Dust the salmon with Bombay masala an turmeric.
  • Rub the spices into the fish fillets.
  • Leave aside in a refrigerator.

 

For the Curry Sauce:

  • Heat the sunflower oil in a large pan.
  • When the oil is hot, add the mustard seeds.
  • When the mustard seeds begin to pop, add the chopped onion and coarse salt.
  • Saute until light the onions are a light golden brown.
  • Add the garlic and saute for a few seconds.
  • Stir in the Chowmans masala.
  • Stir for 3 – 5 seconds taking care not to burn the spice.
  • Add the grated tomatoes and simmer for a minute.
  • Add the roasted cumin, coriander, turmeric and curry leaves.
  • Simmer until the tomatoes soften and then add the boiling water.
  • Reduce the heat until simmer until the tomatoes dissolve completely.
  • Place the fish into the sauce in a single layer.
  • Sprinkle the Bombay masala over the fish.
  • Simmer on a low heat for a few minutes and spoon the sauce over the fish.
  • Cook for 4 – 6 minutes or until the fish is cooked through.