Salmon- 500 gms
For Grinding
3 fat ripe tomatoes, quartered
3 fat garlic pods chopped
1 inch ginger chopped
2 whole red chilli
2 tsp whole coriander seeds
1 tsp whole black pepper
For Curry
Mustard oil - 2 tbsp
Onion - 1 big chopped fine
Cloves - 5
Cardamom - 4
Bay leaf - 2
Garam masala - 1/4 tsp
Corriander - chopped (for garnishing)
Milk - 3 tbsp
Method
For Grinding
3 fat ripe tomatoes, quartered
3 fat garlic pods chopped
1 inch ginger chopped
2 whole red chilli
2 tsp whole coriander seeds
1 tsp whole black pepper
For Curry
Mustard oil - 2 tbsp
Onion - 1 big chopped fine
Cloves - 5
Cardamom - 4
Bay leaf - 2
Garam masala - 1/4 tsp
Corriander - chopped (for garnishing)
Milk - 3 tbsp
Method
- Take a large pan/skillet heat oil, add the whole spices and let it sizzle for 10 seconds. Now add the onions and let it fry until golden brown, should take 2 minutes. In the mean time grind the ingredients mentioned under grinding using a mixie with a little water.
- Once the onions are golden brown add the paste and let it cook in a medium to high flame for 5-7 minutes until all the water is evaporated and cook for another 3 minutes in high flame, to brown the curry a little further. This releases oil and full flavor.
- Now add 1 cup water and bring to a boil, reduce the heat to medium and let it cook for 5 minutes.
- Now taste the curry to check for salt and spice, add 3 tbsp milk and garam masala. To this add the fish do not stir too much and close the lid. Let it cook for 4 for minutes until thickens.
- Garnish with coriander leaves.
- Tips- cook the masala in low heat to release its full flavour.
