This recipe is for those who are past the age of all things nice and spice and are gradually moving towards milder meals. It's a one hot pot dish that goes well with rice. It's an easy preparation and hassle free. We make this when then's a power cut and grinding is not an option. Or if we have guests and we're torn between having a hearty conversation and getting a meal ready. A perfect go-to for fish curry in a jiffy!
Ingredients:
8 slices of Rawas/ Indian salmon (cleaned, washed and marinated in a tsp of ginger garlic paste for 20 minutes)
100 ml coconut milk
2 large onions, sliced
2 green chillies, slit
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tbsp red chilli powder
3 tbsps ginger, julienned
Salt to taste
3 sprigs of curry leaves
A lime sized Tamarind
2 tbsp oil
For Tempering:
2 tbsp oil
Half a sliced onion
1tbsp mustard seeds
A few curry leaves
1 green chilli
Method:
Heat oil in a big utensil.
Add all the ingredients to the pan except the fish and coconut milk and sauté well for 2 minutes on a medium flame.
Pour in the coconut milk and bring it to a boil. Add little water to achieve desired consistency and boil.
Now add the marinated fish in and leave it on a medium flame for five(5) minutes.
On a low flame, let it simmer for another 10 minutes with the lid partially covered.
Switch off the gas.
Time to temper it. Switch on the gas again and add some oil to a small tadka utensil.
Once hot, add mustard seeds and wait for them to splutter.
Now add curry leaves and the slit chillies till they change colour to a darker green.
Pour the tadka on the curry. Don't forget to take a picture and tag me in it
And just like that, your fish dish is ready!
P.S: When there's coconut milk in it, you can always turn it into a Thai curry with lemongrass, galangal and so on. Don't shy away, go ahead and make this delicious dish.
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