Salmon in dry gravy: Indian style

The taste of Salmon was completely new when I first came to this country. I, born as a Bengali and being brought up in Kolkata, have an undoubtedly love for fish of various kind. But I was not familiar with Salmon at all. So, cooking salmon was never in my mind earlier. But as they say, you have to get used to the place you live, especially it is very important to love the food. Surprisingly, it did not take much time to fall in love with the taste of it and now it has become one of my most favorite fish. But not only the taste, eating Salmon gives so much health benefits that easily fulfils your daily nutritional needs.

Salmon is high in protein, calcium, magnesium and an excellent source of Omega-3. Although the fish has considerable amount of mercury content, you cannot ignore the other nutritional benefits it holds. Eating salmon twice a week helps improve your heart and brain health.

So, if you haven’t started trying salmon yet, it is high time to include the fish in your daily diet. Whether to bake it, grill it or follow any other traditional recipes, everyone is sure to love it.

Today I will give a very simple Indian recipe for cooking salmon, but I have also tried grilled salmon as well, the recipe of which I will definitely provide some other time.

Ingredients:

1.       Salmon : 1lbs

2.       Onion slices: ½ a cup

3.       Tomato: ½ cup cubed

4.       Ginger paste: ½ tsp

5.       Turmeric powder: ½ tsp

6.       Kashmiri red chili powder: ½ tsp

7.       Lemon juice: ¼ tsp

8.       Salt: as per taste

9.       Cilantro: handful

10.   Oil: 3-4 tbsp

Process:

1.       Marinade the pieces of salmon with salt, turmeric powder and few drops of lemon for 15-20 minutes.

2.       I used a ceramic pan, you can use ceramic, non-stick or any other pan. Heat oil and fry the pieces of fish very carefully, by not breaking them. You don’t need to over fry the fish.

3.       Keep the fried pieces aside and add onion and tomato slices in the same oil. Add little salt and saute for 5 minutes. Don’t forget to keep the flame low.

4.       Once the onion and tomatoes are softened enough, add ginger paste, turmeric and Kashmiri red chili powder. Fry everything together by keeping the flame medium to low till oil separates. Add little water at this point and cook covered for 5 minutes.

5.       Add the fish once the gravy thickens, check seasoning, add very little water and cook covered for another 5-6 minutes. Sprinkle fresh cilantro over the top and give the dish a standing time of 5 minutes.

6.       Serve hot with steamed rice.