One of my cooking experiments worked out great yesterday, so let me share the recipe with you. If you follow the instructions, you will end up with a mildly spicy and slightly tangy fish curry. I didn’t take any pictures, so just hope I haven’t forgotten any steps.
For the fish, you’ll need: Salmon(it’s a great fish for cooking… buy it fresh instead of frozen slabs), red chilli powder, salt, olive oil, lemon juice and some Italian spices (oregano, basil, thyme, rosemary etc). Do not use an overwhelming amount of any single spice.
- Cut the fish into 1-inch cubes and rub them with the spices mixed with lemon juice and olive oil. Let it soak up the spices for 30 mins to 1 hr.
- Lightly coat a flat pan with olive oil, heat it up and place the fish cubes in it. Use a flat spoon to flip the cubes over once in a while (take care not to break the cubes since salmon can flake easily). Remove the cubes once they have been browned well. (5-6 minutes in the pan is good enough)
For the gravy, you’ll need: Small onions (the ‘bulb’ variety), 3-4 tomatoes, soy sauce, red wine, coconut milk, mustard seeds and some bay leaves.
- Put the tomatoes (uncut) in a closed glass container and microwave for 8-10 minutes. The tomatoes should pop open.
- Heat a pan well and lightly coat it with cooking oil. Lightly fry the ‘bulb’ onions. (Hmm… I believe they may be called shallots, not ‘bulbs’.)
- Add some bay leaves and the mustard seeds. When the seeds begin to pop, add the tomatoes. Stir well so that nothing burns.
- Add a cup or two of water and cover the pan to let it cook well. Now add a teaspoon of soy sauce and half a cup of red wine. Add salt to taste.
- Add four tablespoons of coconut milk and stir well.
- Add the fried salmon and let it cook for 10 minutes covered. Voila! Your killer fish curry is done!