Salmon and potato curry
A spicy curry, which is easy to make and is a perfect accompaniment to rice.
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!!