Vindaloo glazed Salmon
Costal fish curry with kokam and tomato
Ingredients
VINDALOO FOR THE MARINADE
  • Norwegian Salmon  
  • 150gms fillet with skin
  • 1tsp Goan malt vinegar
  • 1/2tbsp Red chilies whole
  • 1/2tbsp Coriander seeds
  • 1/2tsp Ginger garlic paste
  • 1/4tsp Cumin
  • 1/2tsp Turmeric powder
  • to taste Coarse salt
COASTEL FISH CURRY
  • 1/2cup Onions, raw, chopped
  • 2tsp Ginger garlic paste
  • 2pcs Slit green chilies
  • 2tbsp Vegetable oil
  • 5pcs Baby madras onions
  • 5pcs Cherry tomatoes
  • 4pcs Kokam
  • a bunch Curry patta
  • Mustard seeds for tempering
KONKANI SHORT GRAINED STICKY RICE
  • Steamed ¼ cup for service along with the fish curry
Instructions
  1. METHOD AND PRESENTATION To make the marinade: Blend together roasted chilies, coriander seeds and cumin with Goan vinegar. Brush in onto the salmon and rest for 30 minutes.
  2. Heat a non stick pan, brush very little vegetable oil. Grill the salmon skin down first for 3 minutes and turn around and cook for another 2 minutes on medium heat and keep aside.
  3. Soak kokum in warm water for 1 hour. Heat oil in a pan and add mustard seeds and curry leaves. Add the chopped onions and sauté for a minute then add the ginger garlic paste and cook for a minute. Add baby onions, slit green chilies. Add kokum water and chopped kokum, cherry tomatoes, and vegetable stock. Add sautéed fish with vindaloo glaze and slow simmer for 10 minutes (without a lid), or till firm to touch.
  4. In a warm plate, place the boiled short grained sticky. Pour the curry around it along with the baby onions and cherry tomatoes. Gently place the fish fillet on top of them beside the rice. Garnish with fried curry leaves sprig and slit green chilies.