I love Indian curries. The thick, spice- laden sauce, the succulent meat and the wonderful aromas that accompany it. Nothing makes me groan in satisfaction louder than a good bowlful of this flavourful stew. FF shares my love for Indian cuisine. As a matter of fact he loves it a tab bit more than I do. Just a teeny tiny bit more. His family on the other hand, albeit being well travelled, is still relatively new to this cuisine. So today, FF and I want to show them what they've been missing.
Along with Oven baked tandoori chicken, I served Indian fish curry using some excellent and fresh salmon fillets. His family loves this fish and what better way to serve foreign foods, than using familiar ingredients? I just modify the heat knowing that they're not overly keen to spicy things. Use just enough chilies to whet and warm their appetite. And whet and warmed it did. I guess, there will be few calls to Namaskaar in the coming days.
1.2 kgs salmon fillet cut into 2 inches cubes
3 dried chilies, soaked in 1 tbsp. water
1 tbsp. tamarind paste
1 tsp. coriander powdered seeds
1 tsp . turmeric powder
3 tbsp. grated coconut ( I only have desiccated coconut at hand and it worked just fine)
1 cup coconut milk
1/4 cup vegetable oil
1 red onion, finely chopped
1 thumb sized ginger, grated
4 cloves of garlic, finely minced
1 tsp fenugreek
200 grams tomatoes, finely diced
2 green chilies ( optional, I skipped this)
2 tsp. tamarind paste and
3 tbsp Indian curry mix dissolved in 1 1/2 cups of water
1 cup coconut cream
salt and pepper to taste
9. Add coconut cream into the pan. Stir carefully to avoid smashing fish cubes. Turn heat to high and cook for another 5 minutes. Season with salt and pepper. Serve with white rice or Na an bread.