- 1 lemon for juicing
- 4 skinless salmon fillets (11/2 to 2 lbs total), each about 1-inch thick
- 1/2 cups warm water (if using tamarind)
- 1 1/2 tsps tamarind concentrate, or juice of 2 lemons
- 2 tsps canola oil
- 2 tsps black mustard seeds
- 1/2 tsps fenugreek seeds (optional)
- 4 green cardamoms pods
- 1 cinnamon stick 1/2-inch thick
- 4 cloves whole
- 4 dried red chiles , whole
- 10 fresh curry leaves or 14 frozen curry leaves, torn into pieces
- 1 cup unsweetened shredded coconut
- 3/4 cups water
- 3 tbsps , canola oil
- 12 fresh curry leaves , or 16 frozen curry leaves, torn into pieces
- 3 red chiles , whole and dried
- 1 large onion , very finely chopped
- 1 tsp salt, or to taste
- 3/4 tsps turmeric
- 1 large ripe tomato, finely chopped
- 3/4 cups , water
1. Squeeze the lemon juice over the salmon and marinate ofr an hour in the refrigerator. Rise and pat dry with paper towels.
2. Meanwhile, if using the tamarind, measure the warm water into a small bowl or measuring cup. Add the tamarind concentrate and stir to dissolve it. Rinse the measuring spoon and your fingers in the water to dissolve all of the sticky tamarind. Set the tamarind water aside.
3. For the spice paste, combine the oil, mustard seeds, fenugreek, if using, cardamom, cinnamon, cloves, red chiles, and curry leaves in a small frying pan over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the mustard seeds begin to crackle. 1 to 2 minutes. Remove from the heat, stir in the coconut, and transfer to a blender. Add the water and blend to a paste. Set the paste aside.
Spice Paste
- 2 tsp canola oil
- 2 tsp balck mustard seeds
- ½ tsp fenugreek seeds (optional)
- 4 green cardamom pods
- ½-inch thick cinnamon stick
- 4 whole cloves
- 4 whole dried red chiles
- 10 fresh or 14 frozen curry leaves, torn into pieces
- 1 cup unsweetened shredded coconut
- ¾ cup water
4. Combine the oil with the curry leaves and red chiles in a large, heavy-bottomed casserole or deep frying pan over medium-high heat. Cook, stirring, until the chiles begin to brown, 1 to 2 minutes. Add the onion and ½ teaspoon of the salt, and cook, stirring, until the onion turns a sandy brown color, about 10 minutes.
5. Add the turmeric and cook, stirring, 30 seconds. Add the chopped tomato and the reserved tamarind water, if using. Bring to a boil, turn the heat down, and simmer on low heat for 3 minutes.
6. Stir in the spice paste, the water, and the remaining 1/2 teaspoon salt. Bring to a boil, reduce the heat, and simmer until the sauce thickens, 1-2 minutes. Stir in the remaining lemon juice, if using.
7. Lightly sprinkle the salmon with salt and arrange in a single layer on top of the sauce. Cover and simmer very gently until the fish is just cooked through, 8 to 10 minutes. Serve hot.
Serves: 4
Source: Indian Home Cooking, Suvir Saran and Stephanie Lyness, Clarkson Potter/Publishers
