Norwegian Salmon Coconut Malai curry

November 23, 2016
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Norwegian Salmon Coconut Malai curry
Crushed potato with poppy seeds
Norwegian Salmon Coconut Malai Curry From Norway
Course Main Dish
Servings
Ingredients
MARINADE
  • 6 pcs - Norwegian Salmon
  • 180 gms - fillet with skin cut in cubes (30 gms each)
  • a pinch - Turmeric powder
  • 1/4 tsp - Red chili powder
  • to taste - Coarse salt
CURRY
  • 1/2 cup - Coconut cream
  • 1 tbsp - Shredded ginger
  • 2 pcs - Finely sliced green chilies
  • 2 tbsp - Onion paste
  • 2-3 2-3 - Bay leaf
  • 1 (1 inch) pc - Cinnamon
  • 4 pcs - Cloves
  • 2 tbsp - Desi ghee
CRUSHED POTATOES WITH POPPY SEEDS
  •   Poppy seeds, soaked in a cup of warm
  • 2 tbsp - water for 30 minutes
  • 1/4 tsp - Onion seeds (kalonji)
  • 1 tbsp - Mustard oil
  • 1/4 tsp - Red chilli powder
  • a pinch - Turmeric powder
  • to taste - Coarse salt
  • 2 pcs - Potatoes
  • 1 pc - Chopped tomatoes
Course Main Dish
Servings
Ingredients
MARINADE
  • 6 pcs - Norwegian Salmon
  • 180 gms - fillet with skin cut in cubes (30 gms each)
  • a pinch - Turmeric powder
  • 1/4 tsp - Red chili powder
  • to taste - Coarse salt
CURRY
  • 1/2 cup - Coconut cream
  • 1 tbsp - Shredded ginger
  • 2 pcs - Finely sliced green chilies
  • 2 tbsp - Onion paste
  • 2-3 2-3 - Bay leaf
  • 1 (1 inch) pc - Cinnamon
  • 4 pcs - Cloves
  • 2 tbsp - Desi ghee
CRUSHED POTATOES WITH POPPY SEEDS
  •   Poppy seeds, soaked in a cup of warm
  • 2 tbsp - water for 30 minutes
  • 1/4 tsp - Onion seeds (kalonji)
  • 1 tbsp - Mustard oil
  • 1/4 tsp - Red chilli powder
  • a pinch - Turmeric powder
  • to taste - Coarse salt
  • 2 pcs - Potatoes
  • 1 pc - Chopped tomatoes
Norwegian Salmon Coconut Malai Curry From Norway
Instructions
  1. METHOD AND PRESENTATION Marinate the fish with coarse salt, chili powder and a pinch of turmeric powder and keep in the refrigerator for an hour.
  2. Heat oil in a frying pan over medium flame and seer the pieces of fish on both sides and set aside. In the same pan heat 1 Tablespoon of ghee and add whole garam masala and bay leaf; sauté them till the nice aroma of dry spices comes out. Add chopped onion into it and fry till light brown. Add the marinated fish, add the left over marinade, cover with a lid. Turn the flame on low-medium and cook till the fish completely cooked and the gravy thickens and the fish is cooked (approximately 10 minutes)
  3. Cut potato in to cubes and boil them, grind poppy seeds to a fine paste. Heat up mustard oil in a pot till it just reaches smoking point. Mix in kalonji and stir-fry briefly. Mix in the poppy seeds paste and stir fry till it leaves oil. Add the boiled potatoes, red chili powder, turmeric powder and mix well on low heat
  4. In a warm flat bottme kadhai place 6 pieces of fish and spoon the sauce over them. With the help of a mould, place the crushed potatoes on the side and unmold. Garnish with finely sliced green chilies and bay leaf.


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