Salmon cooked in tomato-tamarind gravy…
This is a recipe that I improvised while making fish curry. Whenever I make fish curry I try a different recipe, after all making the same recipe over n over is way too boring.
For making this curry, I skipped adding the usual ingredients like shallots, ginger-garlic & green chilies, instead added tomatoes & added spices along with tamarind. Added the salmon & cooked covered for a few minutes.
Delicious salmon in tomato gravy. Enjoy with rice or chapathi.
Fish Cooked In Tomato Tamarind Gravy - Salmon Fish Curry Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
- Coconut oil- 2 tbsp
- Fenugreek seeds- 1 tsp
- Dried red chilies- 2
- Curry leaves- 1 sprig
- Tomato, chopped- 2 large sized tomatoes
- Kashmiri chili powder- 2 tsp
- Turmeric powder- ⅛ tsp
- Coriander powder- 2 tsp
- Salt- 1½ tsp
- Tamarind extract- ½ cup ( 2-inch slice fresh tamarind soaked in ½ cup lukewarm water)
- Warm water- ½ cup
- Salmon or any fish pieces- 6 to 8
- More curry leaves for garnish
Instructions
- I cooked this curry in a clay pan, you can also use a saucepan.
- I've taken salmon fish, sea bream, sea bass, pomfret, sardines, kingfish can also be used.
- Place a clay pan over medium heat, let turn hot.
- If you've a glass or electric cooktop, keep a trivet or stainless steel stand over the cooktop & place the clay pan on the trivet. I use the trivet that came with the Instant Pot. This way the clay pan wouldn't crack or smoke a lot.
- I always use fresh tamarind, to a bowl add 2-inch slice tamarind slice & add ½ cup lukewarm water, let soak for 5 minutes. After that, squeeze the soaked tamarind in water & strain the juice.
- Add coconut oil, let turn hot.
- Add fenugreek seeds, saute for a few seconds; don't let them turn dark brown.
- Add dried red chilies & curry leaves; saute for a few seconds.
- Add tomatoes, combine well.
- Season with 1 tsp salt, combine well.
- Cook covered for a few minutes till the tomatoes have mashed up.
- Add Kashmiri chilin powder, tamarind powder, coriander powder & ½ tsp salt.
- If you want this curry to be very spicy: add 1 tsp Kashmiri chili powder & 1 tsp regular hot chili powder.
- Combine the spices & cook for 2 minutes.
- Add the tamarind juice, combine well.
- Add ½ cup warm water, combine well. Let the gravy come to a slight boil.
- Add the fish pieces & immerse the fish in the gravy.
- Cook covered for a few minutes till the fish has cooked through.
- Open the lid & garnish with curry leaves.
- Take the pan off the heat & keep it covered for sometime.
- Enjoy this curry with Kerala matta rice or can be enjoyed with chapati, appam, idiyappam, etc.
