Ingredients
For Salmon:
- 6 pieces of salmon darne
- 50 ml oil
- 2 tbsp flour
- ¼ tsp ground turmeric
- ¼ tsp ground cumin
- ¼ curry powder
- ¼ chopped dill
- 1 tbsp lemon juice
- salt to taste
Curry sauce for Salmon
- 50 ml oil
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 350g chopped white onion
- 1 tbsp ginger & garlic paste
- 1 tsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground curry
- ½ tsp ground chili
- 1 small tin of chopped tomatoes
- 200 ml water
- 2 tbsp of creamy natural yogurt
- 1 tbsp chopped coriander
- salt to taste
Preparation of Methods
- Lightly marinate salmon with oil, salt, cumin, turmeric, curry powder, lemon juice, and fresh chopped dill. Leave it for 15 minutes to rest in the fridge.
- Heat the pan on high, add a splash of oil.
- Coat the salmon darne with flour and place on a grill pan. Grill it on the pan for 3 to 4 minutes on both sides or until cook.
- Leave it on the side to rest while we prepare the sauce.
CURRY SAUCE:
- Heat a pan with oil, once oil is smoking hot, add mustard seeds and fennel seeds.
- Add chopped onions, stir well then add ginger, garlic, and turmeric into the pan. Mix well and fry it for about 5 minutes, until onions turn brown in color.
- Add the rest of the ground spices; cumin, curry, and chili. Quickly mix and fry for 30 seconds then add chopped tomato and mix well.
- Add salt. Mix it well to make smooth then pour water to make it saucier. Leave it to boil for about 7 minutes while stirring it from time to time while boiling.
- Add natural yogurt. Stir well to combine with sauce. Once sauce has a smooth consistency, add pre-cooked salmon darne into sauce.
- Cook salmon in sauce for 4 minutes or until well cooked in the middle.
- Sprinkle some chopped coriander and dill over the salmon curry. Salmon curry is ready to eat with boiled rice, Pulau rice, potato, and roti.
NOTE: Take extra care while eating as the salmon contains bones. You can also use salmon fillets or diced salmon, that will cook faster.
