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Ingredients :
1kg Salmon cubes 2" square, 1" thick boned pieces
60ml Groundnut oil
1gm Fenugreek seeds
2 Whole dried red chillies
15gm Garlic paste (strain)
10gm Ginger paste (strain)
2 Onions medium
20gm Sesames seeds
20gm Desiccated coconut
4.5gm Red chilli powder
3gm Turmeric powder
1.5gm Coriander powder
1.5gm Cumin powder
5ml Tamarind pulp
Salt to taste |
Method :
Prep :
The Paste - Hold the onions with tongs and
roast direct;y over the flame until the skin is charred. Cool, peel
and roughly chop. Heat griddle over very low heat and roast sesame
seeds until lightly coloured. Heat griddle over very low heat and
roast desiccated coconut until it emits its unique aroma and is
lightly coloured. Put all these ingredients in blender, add 30ml of
water and pulse to make a paste.
Heat oil in a pan, add fenugreek, stir over medium
heat until it begins to change colour, add red chillies and stir
until they begin to change colour. Then add garlic and ginger, stir
fry until the moisture evaporates, add the paste, red chillies,
turmeric, coriander and cumin powders and stir fry until fat leaves
the sides. Add tamarind - dissolved in 60ml water, bring to boil,
reduce to medium heat, add fish and salt and simmer until fish is
cooked and napped with the gravy. Remove and adjust the seasoning. |