Asian salmon fish curry

Salmon is one of my favorite fish to eat in launch because it usually cooks so quick and it’s usually pretty satisfying without feeling too heavy to do. I like curry color and flavor. Which are really completely related when it comes to cooking. Usually several time color means flavor, if you see it has no color it probably wont have much taste either. So which is what is interesting about this dish.

I’ve prepared a salmon curry which was patiently waiting to enter into health related blog. I had prepared it along with this fried. I’m in the full mood of clearing my drafts today and gave a way to this simple Asian style curry, no further stories, you can go to the recipe now. Basic Information for Prepare: Preparation Times: Cooking Times: 30 minutes Serves: 2

Ingredients: Salmon fillets - 300 grams. Cut into 3 inch length pieces (fresh) Onion - 1 small/medium Tomato - 2 large Ginger and Garlic paste - 1 teaspoon Red chilli powder - 1 teaspoon Coriander powder - 2 teaspoons Salt - To taste Turmeric powder- a big pinch (thought) Mustard seeds - 1/2 teaspoon Curry leaves - 1 string

Coriander leaves - for garnishing Oil - 1 tablespoon

Method: 1) Wash and clean the salmon fillets (fresh). 2) In a frying pan heat oil. Add mustard seeds when it is full hot 3) Add onion and curry leaves properly. Fry till onions are translucent completely. 4) Do add ginger garlic paste and fry for a minute or till the raw smell of garlic goes off. 5) Add fresh tomato and fry till they completely mashes. 6) Do Add red chilli powder, coriander powder, salt and turmeric powder. Fry and fry till the raw smell of masala goes off. 7) Add a cup of  pure water and mix well. Allow this mixture to be boil and then turn down flame to medium. 8) When the gravy starts to thicken so add fish fillets. Give a very gentle stir right away. 9) Cover and cooking for 5 minutes in low flame. After that open the lid and cook for another 5 minutes or till the salmon cooked and the oil oozes out from the corners of the gravy. Usually it will takes 10-15 minutes to cook salmon for this curry. 10) Garnish with coriander leaves and served with steamed rice and lemon wedges.

NOTE SHOULD BE CONSIDER: 1) Increase and decrease the spice and salt to your taste buds before you add fish fillets. 2) You may also add additional spice powder like fish masala powder to this curry one. I do not prefer store bought masala and other things hence I didn't add them. 3) Only ten minutes after adding fish, see on the curry. Once the fish is cooked remove it well from heat as they tend to break easily when overcooked.

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