Fish is considered to be one of the staple food of the South Indian State of Kerala along with Rice and Cassava due to the geographical lay out of the state. The state’s long coastal areas along with the numerous rivers and backwater networks have resulted in the multi cuisine seafood varieties. As coconut is the main crop and was available in plenty, most of the vegetarian and non-vegetarian dishes were based on coconut and its different forms.
The availability of fishes varied according to the season and climate. Sardines, Pearl fish, Black pomfret, Mackreal, King fish, Silver Mullet and tiny fishes like Anchovy are the main fish varieties available along with Prawns, Crabs and Squids.
Fish is prepared in different ways like curries, stir fried, roast. The highlight of it is the preparation of pearl spot in banana leaves. In due course of time I’ll be adding a rainbow of seafood dishes here in my website.
Salmon is a fish which is rarely found in India. Its one of the tastiest and richest fish I’ve ever tasted not to mention the health benefits. Its rich in Omega 3 fatty acids. This fish is an excellent source of vitamin B12, vitamin D and selenium and a good source of niacin, protein, phosphorus and vitamin B6. It is also a good source of choline, pantothenic acid, biotin and potassium.
The salmon we are getting in this part of the world during this season is very fatty and yummy. I always grill salmons or pan fry it and serve with some salsa and salad. But this time, when we have started getting this on a daily basis with so much of fat, my thoughts turned in a different way. The taste of the fish curry we prepare in our style with ground coconut depends on the freshness and fatness of the fish. And I should say, this salmon curry was one of the dishes I’ve relished in my gastronomical journey. I fried this fish with the http://simiskitchendiaries.com/basic-marinade/ and it was mind blowing too. So you all should try out too.
I want to share a few tips with you regarding the preparation of fish curry. Always use the head, stomach and bone pieces for preparing the curry. This will help in adding on to the flavor. The stomach pieces are the pieces which has maximum amount of fat stored and that is exactly what makes the difference in the flavor of the curry. I’ve shown in the video about adding a tbsp of water to the curry after tempering. This will help in forming the fat on top of the curry which will give an appealing look. Rest the curry for maximum time before serving as this will help in forming the fat on top and flavor enhancement of the fish. It will take some time to get the salt and sourness to get infused into the fish.
Hope the tips I provide for each post is helpful to you all. I pen down all these from my own experience and through my trial and error method and some from my elders. So let’s get started.
In a blender, add the grated coconut, turmeric powder, Chilly powder. Add a cup of hot water and a cup of cold water. Blend well. Strain it through a sieve. Repeat this process with one cup water.
Add tomatoes, coconut milk and coconut milk powder into a blender and blend well. Strain this also through a sieve into the coconut mixture.
Add the split chillies, gamboge and required amount of salt and mix well.
Cook this till oil floats on top. This should take about 15-25 minutes.
Add the fish pieces and gently mix. Adjust salt and sourness
While the fish is being cooked, we will do the tempering.
Heat a pan, add coconut oil. Throw in the sliced shallots,
Saute till golden brown, add 1/2 tsp chilly powder, give a quick stir.
Add the curry leaves Let it splutter.
Pour on to the gravy and mix.
Add 2 tbsp of water to the same pan and pour into the gravy.
Keep the lid closed for some time by switching of the stove.
Serve with rice or pathiri after half an hour.