Norwegian Salmon Coconut Malai curry
Crushed potato with poppy seeds
  • 6pcs Norwegian Salmon
  • 180gms fillet with skin cut in cubes (30 gms each)
  • a pinch Turmeric powder
  • 1/4tsp Red chili powder
  • to taste Coarse salt
  • 1/2cup Coconut cream
  • 1tbsp Shredded ginger
  • 2pcs Finely sliced green chilies
  • 2tbsp Onion paste
  • 2-32-3 Bay leaf
  • 1(1 inch) pc Cinnamon
  • 4pcs Cloves
  • 2tbsp Desi ghee
  • ¬†Poppy seeds, soaked in a cup of warm
  • 2tbsp water for 30 minutes
  • 1/4tsp Onion seeds (kalonji)
  • 1tbsp Mustard oil
  • 1/4tsp Red chilli powder
  • a pinch Turmeric powder
  • to taste Coarse salt
  • 2pcs Potatoes
  • 1pc Chopped tomatoes
  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.