Tuesday, 1 March 2016

Maharashtrian Salmon Curry

I have found my new favourite salmon dish guys. It's a dish originating from the west-central state of Maharashtra in India and it is so cheap and simple to make. It literally takes 15 minutes. So even if you've had a long day and don't think you can be bothered to cook, you literally just fry the salmon then put all the other ingredients into the pan and simmer for 10-12 minutes and voila, it's done! Not only is it quick, but it also saves on the washing up. 

It's one of those meals that as long as you have a pretty well stocked pantry, you'll only need to buy salmon steaks/fillets [you can get a pack of 10 frozen salmon fillets for 4 pounds in Morrisons or use any cheaper fish you can find] and whatever you want to go along with the curry - I chose rice - so it's really cheap to make! Most of us even have rice floating about in our cupboards so it's really just the fish you need to buy! Fortunately I had everything I needed for this meal except the tamarind paste, which was surprisingly easy to find in Morrisons, and the coconut milk. 

Here is the recipe: [serves 4]

6 tbsp vegetable oil
8 salmon steaks, each about 150g [5 + 1/2 oz]
2 tsp cornflour 
1 tsp hot chilli powder
1 tsp paprika
1/2 tsp ground turmeric 
2 tsp ground cumin 
1 tsp ground coriander 
2 tsp salt 
1 tsp tamarind paste 
400ml coconut milk 
400ml water 

Heat the oil in a non-stick saucepan and add the fish. Fry the salmon [or whatever other fish you've decided to use] for 1-2 minutes on each side.
Mix together the cornflour, spices, salt, tamarind paste and coconut milk. Pour this mixture into the saucepan with the water.
Bring to the boil, then reduce the heat, cover and cook gently for 10-12 minutes, or until the fish is cooked through and the sauce has thickened slightly [it is still a pretty runny sauce]
Serve with rice or whatever else you want to use to soak up all the yummy sauce!


For a meal that takes no more than 15 minutes to make, it is really quite delicious. So creamy and slightly spicy because of the hot chilli powder, paprika, turmeric and cumin and the salmon is so moist and flaky. I love that the sauce is so runny, because it makes it seem like there's so much more of it that you can soak up with your rice!


I got the recipe from an authentic Indian recipe book that I got a couple of Christmas's ago from a friend, called Recipes From An Indian Kitchen. I haven't used it that much which really is a crime because all the dishes look so amazing and if they're anything like this Maharashtrian Salmon Curry, they're all bound to be delicious.

Let me know what you think about the meal!


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