Saturday, May 23, 2015



0,500 gms   Steelhead Trout or Salmon fillets cut into 2 inch squares
1 tbsp. lemon juice
3/4 tsp. salt,
1/3 cup coconut powder or flakes 
4 cloves garlic
1 tbsp. vegetable oil
 1 cup chopped onions 
1 tbsp. Curry Powder
1/4 tsp. cayenne pepper
1  tomato, pureed
1 tsp. sugar
1 1/2 tbsps. tamarind concentrate
1/2 cup chopped fresh coriander


1.Marinate fish in lemon juice and 1/4 teaspoon salt. Set aside for 30 minutes.
2.Grind garlic and coconut powder into a smooth paste, adding 1/4 cup of water.
3.Heat oil in a medium saucepan; add onions and sauté until golden .Add curry powder and cayenne pepper, stirring for a few seconds until spices turn fragrant.Add coconut-garlic paste. Stir for a few seconds.Add tomato puree, sugar, 1/2 tsp. salt, tamarind concentrate,  onions and 1-cup water, bring to a boil and simmer for 10 minutes.
4.Add fish pieces, bring to a gentle boil and simmer for a minute, turn the fish over and simmer for 2-3 more minutes.
5..Take pan off the stove, cover and let curry rest for a few minutes.
6.Taste and adjust seasonings.Garnish with coriander and serve on Basmati rice.

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