Imported from the web

Smoked Salmon Fish Curry (South Indian Fish Curry with a Twist)

Name: Smoked Salmon Fish Curry (South Indian Fish Curry with a Twist)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 1 large onion; 4 cloves garlic; 6 cm ginger; 2 tbsp tamarind pulp; 125 ml hand-hot water; 0.5 tsp fennel seeds; 0.25 tsp cumin seeds; 0.25 tsp fenugreek seeds; 0.25 tsp brown or black mustard seeds; 0.25 tsp nigella seeds; 2 tbsp vegetable oil; 1 tsp panch phoron; 2 sprigs curry leaves (Leave out if unavailable.); 4 tbsp fish curry powder (Or use any generic shop-bought curry powder.); 400 ml coconut milk (One can; use light coconut milk if desired.); 12 okra (Leave whole; alternatively use 1 large eggplant, sliced.); 2 tomatoes (Quartered.); 1 tsp salt (Add more to taste if needed.); 4 salmon fillets (Cut each into 2–3 chunks.); 100 g smoked salmon (Cut into tiny slices.); 1 tsp clear vinegar; fresh coriander leaves (Optional; freshly chop and sprinkle over the curry if not using curry leaves.)

Recipe by Azlin Bloor

Imported by Murray West on SeeMeCook

A rich South Indian-style fish curry combining fresh salmon, smoked salmon, coconut milk, tamarind, curry powder, and tempered whole spices. Okra adds texture, while the smoked salmon contributes a distinctive smoky finish.

6 servings30 minSouth Asian

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Ingredients

1 large onion
4 cloves garlic
6 cm ginger
2 tbsp tamarind pulp
125 ml hand-hot water
0.5 tsp fennel seeds
0.25 tsp cumin seeds
0.25 tsp fenugreek seeds
0.25 tsp brown or black mustard seeds
0.25 tsp nigella seeds
2 tbsp vegetable oil
1 tsp panch phoron
2 sprigs curry leaves (Leave out if unavailable.)
4 tbsp fish curry powder (Or use any generic shop-bought curry powder.)
400 ml coconut milk (One can; use light coconut milk if desired.)
12 okra (Leave whole; alternatively use 1 large eggplant, sliced.)
2 tomatoes (Quartered.)
1 tsp salt (Add more to taste if needed.)
4 salmon fillets (Cut each into 2–3 chunks.)
100 g smoked salmon (Cut into tiny slices.)
1 tsp clear vinegar
fresh coriander leaves (Optional; freshly chop and sprinkle over the curry if not using curry leaves.)

Steps

1
Mix the tamarind pulp with the hand-hot water, working it well with your fingers. Set aside for 5 minutes if the tamarind is hard and does not mix readily.
2
Place the onion, garlic, and ginger in a food chopper. Chop to a semi-fine mixture and set aside.
3
Heat the vegetable oil over medium heat. Add the fennel, cumin, fenugreek, mustard, nigella, and panch phoron seeds together with the curry leaves. Fry for 30 seconds, watching carefully so the spices do not burn.
4
Quickly add the chopped onion mixture and fry for about 1 minute, until fragrant.
5
Add the fish curry powder and stir thoroughly. Cook for another minute, stirring.
6
Add the tamarind liquid and bring the mixture to a gentle boil over medium heat.
7
Pour in the coconut milk, stir thoroughly, and bring the curry to a simmer over medium heat.
8
Add the whole okra, quartered tomatoes, and salt. Cook for 10–15 minutes, until the okra is almost cooked, dark green, and soft. If using eggplant instead, use the sliced eggplant in place of the okra.
9
Add the salmon fillet chunks. Bring the curry back to a simmer, leave it uncovered, and cook for 3 minutes.
10
Add the sliced smoked salmon and heat through for 1 minute.
11
Remove the curry from the heat. Stir in the clear vinegar and check the seasoning, adding a little more salt if needed.
12
If curry leaves were not used, sprinkle the finished curry with freshly chopped coriander leaves.

Notes

For a more typical South Indian fish curry, omit the smoked salmon. Curry leaves may be omitted and replaced with freshly chopped coriander. The source emphasizes keeping the heat moderate while tempering the whole spices so they release their flavor without burning.