Smoked Salmon Fish Curry (South Indian Fish Curry with a Twist)
Get my signature Smoked Salmon Fish Curry, deliciously rich in flavour and aroma. Created 2 decades ago, when I was desperate for home food!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 large onion
- 4 clove garlic
- 6 cm ginger
- 2 tbsp tamarind pulp
- 125 ml hand hot water
- 1/2 tsp fennel seeds
- 1/4 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 1/4 tsp brown or black mustard seeds
- 1/4 tsp nigella seeds
- 2 tbsp vegetable oil
- 1 tsp panch phoron
- 2 sprigs curry leaves (leave out, if unavailable)
- 4 tbsp fish curry powder or any generic shop bought
- 400 ml coconut milk ((1 can) use light, if you like)
- 12 okra, left whole (or 1 large eggplant, sliced)
- 2 tomatoes (quartered)
- 1 tsp salt
- 4 salmon fillets (cut into 2-3 chunks)
- 100 g smoked salmon, cut into tiny slices
- 1 tsp clear vinegar
Instructions
- 1
Mix the tamarind and water, mix well with your fingers and set aside. Soak for 5 minutes, if the tamarind is hard and won't mix.
- 2
Place the onion, garlic and ginger in a chopper, chop to a semi fine state, and set aside.
- 3
Heat oil on medium heat and fry the whole dry spices and curry leaves for just 30 seconds, don’t let them burn as the bitter taste will linger until the last drop!
- 4
Quickly add the onion mix and fry for about a minute until the aroma hits you, then add the curry powder and stir thoroughly. Cook for another minute, stirring.
- 5
Add the tamarind juice and bring to a gentle boil on the medium heat.
- 6
Add the coconut milk, stir thoroughly and bring to a simmer, on medium heat.
- 7
Add the okra, tomatoes and salt and cook for 10-15 minutes, until your okra is almost cooked and almost dark green and soft.
- 8
Tip in the salmon fillets, again, bring to a simmer, uncovered, and cook for 3 minutes.
- 9
Add the smoked salmon slices, heat through for a minute and take off heat.
- 10
Stir in the vinegar, and check seasoning. Add a touch more salt if you think it needs it.
- 11
If not using curry leaves, sprinkle with freshly chopped coriander leaves.