The Skeleton of the following recipe was given to me by my friend Gopal who I mentioned that I had an Indian food blog to, his response to that little bombshell was to send me an email at work with some random business stuff that I deal with on a day basis and the recipe at the foot of the message he thought I and you curry demons out there might like something that he and his wife like to eat. Nice one Gopal 🙂
I don’t know how traditional it is as I have not been given a traditional name so I have called it something appropriate to the roots of ts origins as I understand them……
When I say this recipe was given to me as a Skeleton it was about 9 lines in total and that included the list of ingredients and as such I have had to use a little bit of demonology to pull it round into something eatable and tangible as a recipe. I do have to say that as a general rule I do not like Salmon, usually its a bit too fishy for my tastes……….. but having an open mind to anything curry, and I do mean anything curry, I have to say I enjoyed cooking and eating it and could eat this all day everyday, oh yes; which is a good thing as Mrs demonology tells me that Salmon is good for me and my brain……Fabulous
1st May 2014… I do continue to work on recipes and this is no exception I have added a couple more Ingredients Aniseed, and Coconut Milk , tamarind and jaggery and the affect was astonishing bringing the recipe to a new level so if you haven’t tried this yet do so now it is fantastic
This dish like a lot of fish type recipes requires that you make a sauce before you add the fish, and like any sauce this is the taste that the fish is balanced against, and is to a lesser or greater extent the judging point of whether a curry is lifted from very good to great….you can be the judge of that!
I have also gone for a tinned tomato here, as they are always fantastic in taste and great for colour, so never fear tinned toms are a brilliant choice for cooking and in a lot of cases superior to the bland fresh varieties that the supermarkets peddle. My other reason for using the tinned variety was that tinned chopped toms have a lot of liquid in them and personally I prefer to reduce the sauce rather than add water especially as this is a dry-ish curry, use fresh if you prefer but be warned you may need to add more water later…..
for 2 persons
1 Tbsp Ghee
1tsp Cumin seeds
1 tsp Aniseed whole
1tsp Ground brown Mustard seeds
1sp Garam masala
.5tsp black peppercorns
1tsp Tamarind Paste
1 medium Onion chopped
3 cloves Garlic through a garlic press
1 inch cube Ginger
3 medium Green Chillies(Chopped finely and de-seeded)
small tin chopped tomatoes. 225 gm
150ml coconut milk
2 Salmon fillets
The first thing you need to do here is create a curry base (Thorka) , this will be a quite dry base as there is very little water added later, and relies on the tomato juice, coconut milk reductions to bring it to the right consistency which should be rich and unctuous.and the salmon for the moisture.
Start by melting the ghee in a flat based pan and add the cumin, and brown mustard and, aniseed, andpeppercorns cook until they are frothing nicely and releasing their flavours, then add the onions and fry of on a high heat for a couple of minutes.
Reduce the heat a little, add the Ginger, garlic and chillies, and fry until the onions have softened and are beginning to go opaque.
Reduce the heat a little at this point and continue to fry off the onions garlic and ginger, add the green chillies and after a few more minutes of frying, add the turmeric and continue frying until the onions are golden brown, then add the small tin of chopped tomatoes and cook for another five to ten minutes or so, until the sauce has reduced to the consistency you think you will like, then add the coconut milk, Jaggery and tamarind and reduce again finally checking the seasoning adding some salt and a little chilli powder to balance to the taste you like.
Finally adding the Garam Masala .
Now its time for the fish, the sauce should be fairly thick and after reducing the heat to a very low flame, place the fillets of Salmon onto the sauce, which you should be able to bring together as a bed for the fillets to rest on. Place them Skin side down and add a tablespoon of water over each fillet, cover the pan and simmer for about seven or eight minutes on a very low heat, essentially steaming the fish through. The fish will release its juices and will pick up the flavour of the sauce during this part of the cooking giving the dish the depth of flavour that good curries are famed for…….
Turn the fish over and add another tablespoon of water to each fillet, and repeat the simmering process for another seven or eight minutes or until the fish is cooked through and flaky.
This final cooking stage is a good time to prepare the Naans or rice and by the time that these have heated through your fish should be ready to serve, add a little splash of lemon juice to the fish and eat this delicious tasty and quick to cook dish taking about 30 minutes including the preparation……