Salmon curry with Eggplant and Okra

This is one of the most delicious fish curries there is. I have always liked fish with eggplant/Brinjal. My mom and my grandma were excellent cooks and their fish curries were the best.

The curry I made today may have some Malaysian roots to it. But it is my own version and is super delicious.

Salmon curry with Eggplant and Okra (Salmon cooked with spices in a coconut based gravy)

Salmon curry with Eggplant and Okra

Ingredients:

1. 2 tbsp vegetable oil
2. 1 medium small onion chopped fine
3. 1 teaspoon ginger-garlic paste
4. 1 inch ginger (julienned) (30g)
5. 1 can coconut milk
6. 1 teaspoon each of Salt, chilli powder, coriander powder, cumin powder
7. 2 cups American egg plan, peeled and chopped fine
8. 1 cup okra trimmed and cut into 1 inch pieces
9. 2 salmon fillets without skin and cut into 1-1.5 inch pieces

Heat the oil in a pan and fry the eggplant on high heat for 5 minutes. Add okra and onions and fry for 5 more minutes. Add ginger-garlic paste and stir and fry for 1-2 minutes. Add all the spices and mix well. Add the coconut milk and stir and reduce the heat to simmer. Add the salmon pieces and simmer for 15 minutes, stirring occasionally. Garnish with cilantro and enjoy with steamed rice or Methi thepla

Szechuan Salmon

It was a team lunch and supposedly one of my manager's favorite spots for lunch. I have not eaten any Chinese food anything remotely similar to this. Specifically this was a Szechuan Cuisine and they had the Szechuan numbing peppers in most of the dishes we orders. Yummmm instant love. This Szechuan pepper corn have the tangy taste in the beginning that is very reminiscent of the tingly tangy taste you get when you eat a baby mango. I was instantly transported to my childhood house with the Mango tree and all those summer afternoons when I would get onto the tree and get a raw mango and bite into it.

I had to have those Szechuan pepper corns and I got them and I did not want to make chicken. I made Salmon . And yum yum. Loved them all the way.

Szechuan Salmon

Szechuan pepper corn salmon

Salmon fillet dinner

Ingredients:

1. 4 salmon fillets
2. 1 teaspoon oil
3. 1 teaspoon each of Szechuan peppercorn, garlic powder, coriander powder, 
4. 1/2 teaspoon each of red pepper flakes, salt
5. Oil for frying the salmon

Pound the Szechuan pepper corn to break them. Mix all the spices in a bowl along with the oil. Apply the spice mix to the fish fillets and let them rest for 15 minutes. Heat a griddle and add some oil to it and fry the fish fillets on medium low heat 5 minutes on each side. 

I served them with orzo pasta, Steamed broccoli and Corn asparagus, bell pepper stir fry

Another Crispy Fried Fish

I have tried a few recipes for Fried Fish  or Crispy fried fish but the one I tried this time was great. So I have to blog it ofcourse and served with with rice and Raw Mango gravy

Crispy fried fish (Shallow fried marinated salmon fish)

Crispy fried Salmon

Ingredients:

1. 3 thick salmon fillets cut into 1 to 11/2 inch wide pieces
2. Oil for shallow frying

Ingredients for marinade:

1. 1 heaped teaspoon ginger garlic paste
2. 1 tablespoon each of lemon juice, plain yogurt, 
3. 1 tablespoons corn starch
4. 1/2 teaspoon each of salt, chilli powder, coriander powder, cumin powder

Mix all the ingredients of the marinade and apply on both sides to each and every piece. Set aside atleast 30 minutes. The longer the fish is marinated, the better it is

Heat oil in a pan for shallow frying. Fry 5-6 minutes on each side on medium heat. Drain and enjoy with rice and dal or Aam ka khatta or as a snack and enjoy