Khendum's Kitchen 

Ingredients

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Salmon - 1/2 pound fillet

Salt - 1 tsp

Green chilly peppers - 5

Curry Leaves - 1 sprig

Cilantro - 1/2 bunch

Ginger and Garlic paste - 1 tbsp

Tomatoes - 2 pcs diced

Mustard seeds - 2 tsp

Cumin seeds - 1 tsp

Turmeric powder - 1 tsp

Red chilli powder - 1 tsp

Tamarind juice - 1 tbsp

Coconut milk - 1 can

Mustard Oil - 1 tbsp

Onion - 1

Water - 1 cup

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Directions

 

 

1. Cut fish into small cubes and marinate in red chilli powder, turmeric powder, salt, ginger garlic paste and mustard oil. Massage these ingredients into the fish and leave in fridge to marinate for at least 30 min. 

 

2. While, fish is marinating in a separate pan pour mustard oil and when it heats add mustard seeds, curry leaves and when seeds begin to pop (1 min) add onions and green chillies, cumin and continue frying to get a golden brown look and the curry leaves should also be giving out an aromatic smell by now (3-4 minutes). 

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3. Once golden brown, add diced tomatoes and ginger garlic paste with the tamarind juice and continue frying in a medium heat.Now add 1 cup of water and let the ingredients form a sauce like mush (not too watery and not too thick). In 10 minutes turn off and add the coconut milk mix it well and leave to side (your sauce is done!)

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4. Now, take out the fish and in a frying pan add mustard oil and deep fry the fish pieces. Drain out excess oil and when you are ready to eat drop fish in the sauce and serve with plain basmati rice. 

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