Narikel r Dudh Salmon
Salmon, is a soft and delicious sea-fish rich in omega-3 fatty acid. It is a fish not native to India and are found mostly in Pacific and Atlantic ocean. However, these days Salmon is available in supermarkets of India. We get them in huge amount of Israel. While I prefer them almost once in every week, this time thought of uploading the recipe on my page.
Narikel r Dudh Salmon
Course: Main Course
Preparation time: 5 minutes
Cook time: 25 minutes
Servings: 6
Ingredients
- 6 pieces of salmon
- 1 cup of coconut cream
- 4-5 green chilies or according to your choice
- 2 teaspoons of turmeric powder
- 1 teaspoon of red chili powder
- ¼ teaspoon of kalojeera/nigella seeds
- Salt to taste
- 3 tablespoons of mustard oil
- 1 tablespoon of ground ginger
Directions
- Smear 1 teaspoon of turmeric powder and salt to the fish and keep it aside.
- In a kadai, add the mustard oil and heat it. As the oil starts smoking, gently drop the fishes in the hot oil.
- Saute each side of the fish for 15-20 seconds and flip them to fry the other side for similar time. (See Notes)
- Keep the sauted fish aside.
- Temper the remaining oil with kalojeera.
- Then, add ground ginger, green chilies, turmeric powder, salt, red chili powder and continue sauteing along with a splash of water.
- As you see oil leaving the sides of the pan, add the coconut cream along with ½ cup of water.
- Gently drop the fishes in the kadai and let it simmer for about 8-10 minutes on medium flame.
- Turn off the flame and serve with steamed rice.
Notes
Salmon is a soft fish. Therefore, over frying of the fish makes it very hard.
Step by step instructions to prepare Narikel r dudh Salmon
Smear 1 teaspoon of turmeric powder and salt to the fish and keep it aside.
In a kadai, add the mustard oil and heat it. As the oil starts smoking, gently drop the fishes in the hot oil.
Saute each side of the fish for 15-20 seconds and flip them to fry the other side for similar time. Keep the sauted fish aside.
Temper the remaining oil with kalojeera.
Then, add ground ginger, green chilies, turmeric powder, salt, red chili powder and continue sauteing along with a splash of water.
As you see oil leaving the sides of the pan, add the coconut cream along with ½ cup of water.
Gently drop the fishes in the kadai and let it simmer for about 8-10 minutes on medium flame.
Turn off the flame and serve with steamed rice.
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