Salmon Fish Curry (Malabar style)

Salmon Fish Curry (Malabar style)

INGREDIENTS
• 2 pieces of Fresh BC farm salmon (500 - 750 grams approx)
• Cooking oil (2 tsp)
• Mustard Seeds (1 tbsp)
• Cumin seeds (1 tbsp)
• Coriander Powder (1 tsp)
• Red Chili powder (2 tsp)
• Turmeric powder (2 tsp)
• Ginger julians/ long slices (2 tsp)
• salt to taste
• 1 large red onion long sliced
• 3 chopped shallots
• 5 green chilies - long sliced
• 5 cloves of garlic - thinly sliced
• 1 stem of curry leaves
• 6-7 tamarind rinds (soaked in hot water)
• One cup of coconut milk

STEPS
1. Add oil to cooking pot, heat on medium high heat
2. Add mustard seeds, let cook until the pop
3. Add cumin seeds, curry leaves and shallots. Cook for minute
4. Add onions, cook for minute
5. Add garlic and ginger. Let cook for 2-3 minutes. Continue to stir and monitor base.
6. Add green chilies. Cook until onion slices are light brown.
7. Add chili powder, turmeric, and coriander powder. Cook for 1 minute, add one cup of warm/hot water and 1/2 cup of tamarind juice from soaking rinds. Let cook for 5 minutes until it boils.
8. Add one cup of coconut milk, cook 8 to 10 minutes until desired consistency (let it boil of by 1/3 to 1/2 depending on your preference for thickness)
9. Add salmon, cook for 5 minutes. Add salt to taste.
10. Serve with rice.

Chef: Sujithraj Rajasekharan
HOUSE OF DOSAS
1391 Kingsway, Vancouver  (at Knight Street)   Tel: 604.875.1283

For a video demonstration of this receipe please visit: http://video.vancouver.24hrs.ca/