John Myers
Salmon Curry, Original Indian
The perfect salmon curry, original indian recipe with a picture and simple step-by-step instructions.
- 2 tablespoon Vegetable oil
- 2 teaspoon Food starch
- 1 Teaspoon (level) Chili powder
- 1 Teaspoon (level) Paprika powder
- 0,5 Teaspoon (level) Ground turmeric spice
- 2 Teaspoon (level) Ground cumin
- 1 Teaspoon (level) Ground coriander
- Sea-Salt
- 1,5 teaspoon Tamarind paste
- 1 Can Coconut milk organic
- 4 piece Salmon cutlet organic
- Basmati rice
- Mix the spices (since I didn’t have any chilli, I took a spicy curry), cornstarch and about 1/2 teaspoon of salt. Mix the coconut milk with the spice mixture and tamarind paste in a bowl. Salt the fish. Weigh basmati rice and prepare according to the instructions on the package.
- Dust the fish lightly with spelled flour, heat the oil in the pan, fry the fish for about two minutes on each side, remove. Pour the coconut milk mixture into the pan, heat it up, simmer and add a little water if necessary, but only enough so that the sauce does not become too runny. Put the fish in it and simmer gently for about 4 minutes. Turn the fish over, put the lid on the pan and switch the heat to keep warm (approx. 4 min.).
- Serve with basmati rice. This dish is quick and easy to prepare and has a special taste. You should buy the fish in very good quality, hence the price over 20 euros. The recipe can also be prepared inexpensively with another fish.
- Sprinkle rice with turmeric and season salmon steaks with freshly ground black pepper. Good Appetite!
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