Things have been pretty busy here for me as we are moving back to India after a good year here, at Hong Kong. This country has been a mixed experience for me personally. With all the packing and travel arrangements, blogging has slightly taken a back seat. I am keeping the meals as simple as possible so that I can manage other things at home. Here is a simple fish curry that I have repeated twice this week and we love it. Here is how to do an easy and quick salmon fish curry. I served it with rice and settled down in the evening with a couple of hours or more of binge watching on Netflix.
This curry does not have any onions added to it. So one chopping chore less.
Take a pan and add in a tablespoon of coconut oil to the pan. When hot, add in the mustard seeds, sliced green chillies, curry leaves and finely minced ginger. Saute for a minute.
Add in the chopped tomatoes. Add in two teaspoon of tamarind paste. I have used homemade tamarind paste. Homemade tamarind paste makes life so easier. I make it once a month and store it in the fridge. It comes in very handy. Here is the recipe for homemade tamarind paste. Add in the red chilli powder and turmeric powder. Add in the salt. Saute for five minutes till the tomatoes are soft.
Add in half a cup of water and half a cup of canned coconut milk. Add in the fish pieces. Cover with a lid and let the curry simmer for 10 minutes on a medium flame.
Fish curry is ready!!!! That was truly fast. Serve with white rice.
- 1 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- 5 green chillies, sliced
- 1 sprig curry leaves
- 1 inch ginger, finely minced
- 3 tomatoes, finely chopped
- 2 teaspoon tamarind paste
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 3/4 teaspoon salt
- 1/2 cup water
- 1/2 cup canned coconut milk
- 500 grams salmon steaks
- Take a pan and add in a tablespoon of coconut oil to the pan. When hot, add in the mustard seeds, sliced green chillies, curry leaves and finely minced ginger. Saute for a minute.
- Add in the chopped tomatoes. Add in two teaspoon of tamarind paste. Add in the red chilli powder and turmeric powder. Add in the salt. Saute for five minutes till the tomatoes are soft.
- Add in half a cup of water and half a cup of canned coconut milk. Add in the fish pieces. Cover with a lid and let the curry simmer for 10 minutes on a medium flame.
- Serve the fish curry with rice.
Notes
You can use any variety of store bought fish filet like halibut, mahi mahi, cat fish etc.. and it works just fine.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: South Indian
- 1 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- 5 green chillies, sliced
- 1 sprig curry leaves
- 1 inch ginger, finely minced
- 3 tomatoes, finely chopped
- 2 teaspoon tamarind paste
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 3/4 teaspoon salt
- 1/2 cup water
- 1/2 cup canned coconut milk
- 500 grams salmon steaks
- Take a pan and add in a tablespoon of coconut oil to the pan. When hot, add in the mustard seeds, sliced green chillies, curry leaves and finely minced ginger. Saute for a minute.
- Add in the chopped tomatoes. Add in two teaspoon of tamarind paste. Add in the red chilli powder and turmeric powder. Add in the salt. Saute for five minutes till the tomatoes are soft.
- Add in half a cup of water and half a cup of canned coconut milk. Add in the fish pieces. Cover with a lid and let the curry simmer for 10 minutes on a medium flame.
- Serve the fish curry with rice.
Notes
You can use any variety of store bought fish filet like halibut, mahi mahi, cat fish etc.. and it works just fine.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: South Indian
Find it online : https://www.kannammacooks.com/easy-salmon-fish-curry/
Recipe for south indian Tamilnadu style Masala Pori. Pori mixed with veggies and sev. A quick and healthy tea time snack.
Masala Pori is a quick and healthy snack that you can prepare in no time and this is an all time favorite of mine. Here is how to do it.
Get the veggies chopped and ready. I have finely chopped the carrots. You can grate the carrots too! If you want a spicy pori, up the chillies. I like to add a lot of coriander leaves. I like the flavor of coriander leaves a lot in the masala pori. You can increase or decrease the veggies according to what your family likes. Take time to chop the veggies as finely as possible.
Take a bowl and add in all the chopped veggies. Add in the roasted peanuts and salt. Mix well to combine.
Add in the puffed rice. Mix well.
Note: If the puffed rice is already salted, skip the salt.
Add in a little sev or bhujia. This is optional. I like the little crunch of the sev.
Squeeze half a lemon and mix well to combine.
Serve immediately.
- 1/2 carrot, grated
- 3 sprigs coriander leaves, finely chopped
- 3 green chillies, finely chopped
- 1/2 onion, finely chopped
- 1/2 tomato, finely chopped
- 1/4 cup roasted peanuts
- 1/4 teaspoon salt
- 2 cups pori / puffed rice
- 2 tablespoon sev or bhujia
- 1/2 lemon
- Take a bowl and add in all the chopped veggies. Add in the roasted peanuts and salt. Mix well to combine.
- Add in the puffed rice. Mix well.
- Add in a little sev or bhujia.
- Squeeze half a lemon and mix well to combine.
- Serve immediately.
Notes
You can add grated mango, beetroot, cucumber etc… depending on what you have at hand. Raw grated mangoes gives a nice tang to the masala pori. If adding grated mangoes, skip the lemon.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Category: Snack
- Cuisine: Tamilnadu
