The recipe for this spicy salmon and potato curry was posted many years ago when I was on ‘Blogger’. Although I have moved to my new domain many years ago, those old posts are still lingering there in a private mode. I am talking about when I first started blogging, which was decades ago. The pictures may not be so great but those dishes were definitely cooked and posted with the same amount of love as now. So, sharing this lovely fish curry for all to enjoy.
We are a predominantly fishy family ( don’t draw conclusions- I don’t mean that kind of fishy!!). Well, fish forms a staple part of our diet. Ever since we came over to the UK, salmon has been a great hit with all of us. Even the kids have no complaints about it, even when they were much younger. It is a great variety of fish, anyway. Apart from being loaded with oodles of healthy oils, it tastes great too. It has its own flavour and blends well with almost any other. Just make sure to keep an eye on it as it cooks as they do overcook quickly.
Continue reading for the full printable recipe for this spicy salmon and potato curry.
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Salmon and potato curry
Ingredients
- 4-5 medium sized potatoes, chopped, boiled and peeled
- 3 medium sized tomatoes, chopped
- 1 tsp turmeric powder
- 1 and a 1/2 tsp cumin powder
- 1 tsp cumin seeds
- 1 whole red chilli
- 2 bay leaves
- 1 tsp garam masala powder
- salt to taste
- 4 tbsp cooking oil
- 1 and a 1/2 glasses of hot water
To grind to a paste-
- 1 onion, chopped
- 4 cloves of garlic
- 1 inch piece of ginger
Instructions
- Heat the oil in a pan.
- Add a pinch of turmeric powder and salt to the fish, rub well and fry them in the pan. Do not overcook as they will cook further in the graver. Just brown them well.
- Drain the fish and keep aside.
- In the same oil, add the cumin seeds, whole red chilli and the bay leaves.
- When the seeds begin to crackle, add the onion, ginger and garlic paste.
- Add the turmeric powder and cumin powder and stir over low heat.
- When the water from the paste begins to evaporate and it becomes lumpy, add the tomatoes, stir and cover the pan.
- When the tomatoes lose their shape and the whole paste begins to separate from the oil add the potatoes. Since the potatoes have been boiled already, they do not need to be handled for long.
- After giving it a stir, the water. Add salt to taste.
- Increase the heat and bring the curry to a boil.
- At this stage, add the fish and the garam masala powder and simmer for two to three minutes.
- Remove from heat and garnish with coriander leaves.
- Last, but not the least, serve hot with rice and a salad or raita!!
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Until next time,
Sunita
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