Today was a snow day. Texas doesn’t really handle snow all that well, and the minute there is any sort of ice/sleet mix, everything shuts down. We had a good day at home since leaving wasn’t really an option with all the craziness out there. Not to mention, I really enjoyed seeing the teeny amount of ice that was in our flower beds in our front and backyard. I know all the folks who live in the Northeast right now are scoffing with their two feet of snow and no school shutdowns, but hey, this is Texas. We are used to the 80 degree weather and not the below freezing temps!
Anyhow, it’s Friday night and I wanted something simple, easy, and most importantly tasty since it was already a lazy day! I had a pound of salmon in the freezer and I knew exactly what I wanted to do with it… Make it into a curry!
Indian fish curries can be relatively tricky, since most of the time you need to fry the fish first, and then add it to the curry. It’s messy, time-consuming, and difficult for the most part. Plus it makes the whole house smell of fried fish…not a huge fan of that.
Then, when my sister in law was visiting last weekend, she mentioned this amazing recipe she uses to make a salmon curry.
Well, I decided to make it even faster using some shortcuts and it turned out absolutely delicious! I mean, who doesn’t love shortcuts? I know there are a ton of people who may grimace at the fact that I use items from the store that I haven’t made fresh, but seriously, where is the time with a 2 month old? Anyhow, this took a total of 20 minutes to make and was better than any takeout we would’ve gotten…not to mention, definitely healthier!
-2 tbsp of olive oil
-Pinch of cumin seeds
-1 tbsp of ginger-garlic paste, you can always use fresh but this is definitely one of my shortcuts
-3 tsp of Shaan Fish Seasoning (Since you only need a little bit of this, you can always order it online if you don’t have an Indian store near you. Plus it will last you for multiple uses! It has so many spices in it that are already mixed for me…PERFECT! Basically, another shortcut!)
(You can always just use what was in the original recipe if you don’t want to use the fish seasoning)
-1/4 cup of red onion, finely diced
-2 roma tomatoes, finely diced
-1 lb of salmon, cut into 1 inch cubes (room temperature)
-3/4 of a can of light coconut milk
-Salt & pepper to taste
-Cilantro, for garnish
1. Start by heating the oil in a large non-stick pan. Once it’s hot, add the pinch of cumin seeds and let it sizzle for about 2-3 minutes.
2. Throw in the onions and saute for until translucent. Now, add the ginger-garlic paste and fry for a minute or so.
3. Add the tomatoes and let it slowly turn into a nice “tomatoey”, mushy paste (yes, I just said “tomatoey”…get over it). Now is the time to add that fish seasoning. It’ll all start to meld together which is exactly what you want. This will probably take about 5-6 minutes. Once you’ve got that nice texture, add the coconut milk. Mix everything together and taste it to add salt/pepper. If the broth is too thin, you can always add a little cornstarch to thicken it up which is what I had to do. I started with 2 tsp of cornstarch and that itself was plenty.
4. Now, add the salmon and simmer for about 7-8 minutes. Add in the cilantro and you are done! I served it up with some rice, but I’m sure you could also eat this with some Indian tortillas (roti)!
The flavor was absolutely amazing! This recipe can feed at most 3 people. We both had two large bowls of it with some basmati rice and it filled us to the brim!