The whole world is crazy after curry. So Cosmopolitan Currymania is speaking about curry again. And why not, with so many variations and ingredients, every Asian country boasts of its own unique style of making curry. India is a land of curries. It is prepared in so many ways here that one can write an “epic” on Indian curries. A general misconception is that Indian curry is something that always uses the much-hyped “Madras curry powder”, which is not true. Speaking about Indian curries, these do not have any specific ingredient; but turmeric, coriander powder, cumin powder, yogurt, curry leaves, cinnamon powder, cloves, mace and cardamoms are some ingredients commonly used.
My grandma is still an amazing curry maker. Every time she’d make a lip-smacking curry dish and we start appreciating about that, she’d say that it had to be better, and she’d explain us how her grandma used to cook exceptional curries each time! I have learnt some amazing curry recipes from her, which you will get to know in my upcoming posts.
So if you have a love for curry, you are at the right place! The delectable salmon curry recipe shown in this post is my brainchild—born out of one of my kitchen experiments. I revamped this (otherwise) Indian curry with a cosmopolitantouch by adding freshly chopped plums to it, which befittingly imparted the right kind of tangy flavour I was expecting for this.
Salmon in Fiery Plum Curry
- Salmon pieces: 500 g
- Turmeric powder (for marination): ½ tsp
- Salt (for marination): ½ tsp
- Baby red bell pepper, chopped finely: 1
- Red plum (big-sized), chopped finely: 1
- Cinnamon powder: ½ tsp
- Oil (divided): 6 tsp
- Salt: ½ tsp
- Sugar: ¼ tsp
- Water: ½ cup
- Onion: 1
- Garlic cloves, crushed: 6
- Ginger, crushed: 1 tsp
- Thai red Chillies (chopped): 3
Method of Preparation:
Marinate the fish with turmeric and salt for half an hour.
Shallow fry with 3 tsp oil. Set aside.
Heat the same skillet again with 6 tsp oil. Let it smoke. Add the chopped onion. Sauté and let it brown.
Then add the crushed garlic and again sauté for 2 min. Add the crushed ginger now. Saute for 2 min, sprinkling around 2 tbsp water. Add the salt.
Add the bell pepper, chopped finely.
Simmer the gas and add the chopped plums. Sugar needs to be added to this at this stage.
Slide in the chopped, fiery Thai red chillies into this. Cook for 5 minutes.
Sprinkle some water (2 tbsp), cover and cook till the plum pieces become very soft. Do not forget to stir this plum mixture after every 2 min and sprinkle some water again if it starts sticking to the pan.
Open the lid and add cinnamon powder and ½ cup water. Bring it to a boil.
Add the fried fish pieces. Mix everything well, taking care that the fish pieces should not break. Cover and cook for 20 min on a simmered flame.
The dish can be served with fried rice, pulav, roti, naan or paratha. I know, you’ll love this. Just go for it!
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