We include fish in our meals like most of the times, and it is Salmon Fillets which are bought very often. I usually make Kerala Salmon Fish Curry with that other wise i just make a Simple Fish Fry with that. This time we wanted something different, something that we haven't tried out. We need a change at times right thats what we too thought.
I was all set to try something new with it, i thought of making it in a Egg Roast type. During the first experiment day i made it using the same ingredients as said, but i really forgot to add Tamarind and only thought about it after the dish was made. I really didn't want to give up. Again gave it a try another day , but this time adding Tamarind and that too i added Gambooge / Kudampuli ,it gave such a difference to the dish, it was just amazing.
I am sure it would taste great if adding the normal Tamarind. I am very sure of making this dish again and again.
Spicy Salmon Fish Roast
1 lbs Salmon Fillet ( cut in big Cubes )
1 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1 big Onion ( sliced )
9 - 10 Garlic pods ( sliced )
2 -3 " Ginger piece ( sliced )
3 Green Chilies
5 pieces Goumbge / Kudampuli ( soaked in hot water for 10 mins, cleaned and torn )
1 tsp Red Chili Powder ( adjust accordingly )
1 tbsp Coriander Powder
1 tsp Turmeric Powder
1/2 tsp Fenu greek Powder
1/2 tsp Fish Masala ( opt , i used Aachi Fish Masala )
1 tsp Mustard seeds
1/2 tsp Fenugreek Seeds / Uluva
Marinate the Salmon pieces with red chili pwdr, turmeric pwdr and salt for about 1/2 an hour and deep fry it in oil, until done, and set aside.
Heat oil in a kadai , pop mustard , fenugreek seeds, curry leaves and add in Green chilli + Ginger + Garlic + Onions and saute until soft and translucent.
Add in Chili pwdr, Turmeric pwdr Coriander pwdr , fish masala and saute for 5 mins add in the Gambouge , tomatoes , salt and pour in 3/4 cup water and cook until thick and just a little water left.
Sprinkle the fenu greek powder, add in the fish pieces and toss well with the masala.
Pour in 1/2 cup of water and let it simmer until thick, add in lots of curry leaves and serve.