Kadhai Salmon

In Holland, we love our salmon and we often eat it in its smoked form for breakfast with buns, gherkins and also mustard. Given how healthy and tasty it is, Salmon (along with Sardines) feature regularly in my kitchen. I use Salmon in pastas, fish soup, curries and also baked dishes.

After a tiring day at work, I like to spice up my dinner. And this recipe is an absolute favourite because it's healthy, simple (no grinding and no complex ingredients) and delicious.

Please note : I do not use artificial colours in my food. The red you see is thanks to red onion and tomatoes.  Red onions not only makes the dish look pretty, they taste great and are very healthy! 

Here's what you need -

Ingredients

2 big chunks of wild salmon (with skin) chopped into 4 mid sized pieces
1 tablespoon ghee
4 cloves garlic smashed into paste
1/2 inch ginger peeled & grated
3 red onions diced
1 teaspoon ajwain (carom/ bishop's weed) - very good for digestion. Find more recipes on my website by using the search tab.
2 green chilies chopped finely
1 teaspoon garam masala (if it has red chili powder added in it, use 1/2 teaspoon only)
1 tablespoon chopped coriander leaves
1/4 teaspoon kasoori methi (dried fenugreek leaves) - available at any South Asian/Indian store
1 teaspoon lemon juice
1/2 teaspoon coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
3 mid sized tomatoes chopped up
Salt to taste


Method

Heat a deep bottomed vessel on low.

Add ghee and when it's hot enough, add the onions.

Fry them till they turn translucent.

Add garlic paste next and fry.

Add the tomatoes with their juices and allow to cook  till the juices run dry.

Add the ajwain,  coriander powder, red chili powder, turmeric powder.

Mix well.

Then add the green chilies and the grated ginger.

Mix well.

Add the salmon pieces along with garam masala and mix.

 Add some salt and cover.

Allow to cook for 8 minutes.

Take off the cover, add the kasoori methi and lemon juice.

Mix and allow to cook for another 8 minutes.

Depending on the thickness of your salmon, your fish should be cooked.

Remember to cook on low heat throughout.

Adjust seasoning and top with coriander leaves.

Serve hot with rotis or on rice. I feel that  it tastes even better the next day because the flavours have a chance to mingle. I seldom have leftovers but when I do, I relish every morsel:)

Hope you enjoy making and eating this delicacy. Thank you.