{"id":32125,"date":"2024-03-03T15:53:33","date_gmt":"2024-03-03T20:53:33","guid":{"rendered":"https:\/\/thasneen.com\/cooking\/?p=32125"},"modified":"2024-03-03T15:53:33","modified_gmt":"2024-03-03T20:53:33","slug":"fish-cooked-in-tomato-tamarind-gravy-salmon-fish-curry-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/fish-cooked-in-tomato-tamarind-gravy-salmon-fish-curry-recipe\/","title":{"rendered":"Fish Cooked In Tomato Tamarind Gravy &#8211; Salmon Fish Curry Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32127\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/Salmon-fish-curry-in-tomato-gravy.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/Salmon-fish-curry-in-tomato-gravy.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/Salmon-fish-curry-in-tomato-gravy-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/Salmon-fish-curry-in-tomato-gravy-45x60.jpg 45w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Salmon cooked in tomato-tamarind gravy&#8230;<\/p>\n<p>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.<\/p>\n<p>For making this curry, I skipped adding the usual ingredients like shallots, ginger-garlic &amp; green chilies, instead added tomatoes &amp; added spices along with tamarind. Added the salmon &amp; cooked covered for a few minutes.<\/p>\n<p>Delicious salmon in tomato gravy. Enjoy with rice or chapathi.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32128\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/fish-curry-in-tomato-tamarind-gravy.jpg\" alt=\"\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/fish-curry-in-tomato-tamarind-gravy.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/fish-curry-in-tomato-tamarind-gravy-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/fish-curry-in-tomato-tamarind-gravy-80x60.jpg 80w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\">\n<div class=\"item ERName\">Fish Cooked In Tomato Tamarind Gravy &#8211; Salmon Fish Curry Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">5 people<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Coconut oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Fenugreek seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Dried red chilies- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Tomato, chopped- 2 large sized tomatoes<\/li>\n<li class=\"ingredient\">Kashmiri chili powder- 2 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/8 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 2 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Tamarind extract- 1\/2 cup ( 2-inch slice fresh tamarind soaked in 1\/2 cup lukewarm water)<\/li>\n<li class=\"ingredient\">Warm water- 1\/2 cup<\/li>\n<li class=\"ingredient\">Salmon or any fish pieces- 6 to 8<\/li>\n<li class=\"ingredient\">More curry leaves for garnish<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">I cooked this curry in a clay pan, you can also use a saucepan.<\/li>\n<li class=\"instruction\">I&#8217;ve taken salmon fish, sea bream, sea bass, pomfret, sardines, kingfish can also be used.<\/li>\n<li class=\"instruction\">Place a clay pan over medium heat, let turn hot.<\/li>\n<li class=\"instruction\">If you&#8217;ve a glass or electric cooktop, keep a trivet or stainless steel stand over the cooktop &amp; place the clay pan on the trivet. I use the trivet that came with the Instant Pot. This way the clay pan wouldn&#8217;t crack or smoke a lot.<\/li>\n<li class=\"instruction\">I always use fresh tamarind, to a bowl add 2-inch slice tamarind slice &amp; add 1\/2 cup lukewarm water, let soak for 5 minutes. After that, squeeze the soaked tamarind in water &amp; strain the juice.<\/li>\n<li class=\"instruction\">Add coconut oil, let turn hot.<\/li>\n<li class=\"instruction\">Add fenugreek seeds, saute for a few seconds; don&#8217;t let them turn dark brown.<\/li>\n<li class=\"instruction\">Add dried red chilies &amp; curry leaves; saute for a few seconds.<\/li>\n<li class=\"instruction\">Add tomatoes, combine well.<\/li>\n<li class=\"instruction\">Season with 1 tsp salt, combine well.<\/li>\n<li class=\"instruction\">Cook covered for a few minutes till the tomatoes have mashed up.<\/li>\n<li class=\"instruction\">Add Kashmiri chilin powder, tamarind powder, coriander powder &amp; 1\/2 tsp salt.<\/li>\n<li class=\"instruction\">If you want this curry to be very spicy: add 1 tsp Kashmiri chili powder &amp; 1 tsp regular hot chili powder.<\/li>\n<li class=\"instruction\">Combine the spices &amp; cook for 2 minutes.<\/li>\n<li class=\"instruction\">Add the tamarind juice, combine well.<\/li>\n<li class=\"instruction\">Add 1\/2 cup warm water, combine well. Let the gravy come to a slight boil.<\/li>\n<li class=\"instruction\">Add the fish pieces &amp; immerse the fish in the gravy.<\/li>\n<li class=\"instruction\">Cook covered for a few minutes till the fish has cooked through.<\/li>\n<li class=\"instruction\">Open the lid &amp; garnish with curry leaves.<\/li>\n<li class=\"instruction\">Take the pan off the heat &amp; keep it covered for sometime.<\/li>\n<li class=\"instruction\">Enjoy this curry with Kerala matta rice or can be enjoyed with chapati, appam, idiyappam, etc.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Salmon cooked in tomato-tamarind gravy&#8230; 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 &amp; green chilies, &hellip; <\/p>\n","protected":false},"author":1,"featured_media":32129,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[661,22,186,21],"tags":[301,527,1015],"class_list":["post-32125","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish-curry-by-category","category-kerala-cuisine","category-salmon","category-fish","tag-fish-curry","tag-kerala-style-fish-curry","tag-salmon","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=32125"}],"version-history":[{"count":2,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32125\/revisions"}],"predecessor-version":[{"id":32130,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32125\/revisions\/32130"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/32129"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=32125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=32125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=32125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}