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Fish Curry With Mustard Paste ( Seafood / Curries )

250 g salmon, cut into 2 inch pieces
250 g potatoes diced
½ tsp turmeric
½ tsp salt
½ tsp sugar
4 cloves of garlic, grated
4 tbsp cooking oil
¼ tsp fenugreek seeds (methi). These seeds are bitter, so don't add extra
20 fresh curry leaves
1 medium onion, very finely chopped
1 tsp coriander powder
¼ tsp chilli powder
2 medium sized chopped tomatoes
1 tsp Garam Masala
2 tsp Colman’s English mustard paste
Salt to taste
A handful of coriander leaves and fresh dill, chopped, for garnish

Wash and dry fish and potato pieces. Mix garlic, turmeric, sugar and salt, coat fish and potato pieces with this mix and marinate for ½ hour. Heat oil in a frying pan and fry the fish and potato pieces in moderately hot oil, until the pieces are browned a little on all sides. Keep aside on an absorbent paper. Transfer the oil to a pan, add fenugreek seeds. Add curry leaves and stir. Add onions and fry until dark, golden brown. Add coriander powder, chilli powder, garam masala and chopped tomatoes. Fry for a few minutes, until oil separates. Mix mustard paste with 1 cup of water and add to the pan. Bring to a boil and simmer for 2-3 minutes. Add fish and potatoes, bring to a boil and simmer for another 5-6 minutes. Do not cover. Garnish with coriander and dill leaves and serve hot with Boiled Rice.