Salmon Fried and Cooked in a tomato base "Fish Thokku"

Salmon Fried and cooked in a Tomato Gravy

Ingredients

Salmon - 2 pounds (Cubed)
Lime juice- 2 tsp
Chili powder-2 tsp
Salt to taste
Turmeric powder-1/2 tsp
Pepper powder-1/4 tsp

Oil to shallow fry

Masala for the tomato gravy 

Onions- 3
Ginger and Garlic paste- 1 tbs
Coriander powder-1 tsp
Chili -1 tsp

Tomatoes- 3
Canned Crushed Tomato- 1 ladle
Curry leaves
Cilantro leaves
Tamarind paste -1 tbs
Oil to fry
Salt to taste

Method

Step I

1. Wash and rinse fish with some turmeric,salt and vinegar.
2. Marinate with some chili powder,salt,lime juice,turmeric and pepper powders.
3. Shallow fry in oil on medium flame till nice and brown,drain on paper towel.

Step II

• In the same pan using the same oil(add a little more if required) add the sliced red onions and curry leaves,fry for a couple of minutes then add the ginger and garlic paste fry till the raw smell goes.
• Add the spice powders according to your taste.
• Then add the chopped tomatoes followed by the canned crushed tomatoes,tamarind paste and salt to taste .
• Fry till it all comes together till you see the oil separate on top, now add the chopped cilantro leaves and the fried fish pieces toss it in the saute and let it cook for few more minutes.
• Garnish with some fresh Cilantro leaves.

Can be served as a side with plain rice and sambar.

Optional

•  Chopped or slit Green chili can be added in the end!!

Fish Curry(Chennai style)

Fish Curry "Traditional South Indian Curry"

Ingredients

Salmon or Tilapia Fillet  2-3 pounds 

2 medium onions chopped fine

2 Tomatoes diced

1/2 Bell pepper(green) cubed

1/2 Green Mango (optional) sliced

Lemon Juice 1 tsp

Salt to taste

Other Ingredients

Oil 1 laddles (approx)

Mustard seeds few

Fenugreek seeds few

Green Chili 3 slit (optional)

Curry leaf few sprigs

Garlic sliced lengthwise (6 pods)

Tamarind -1 lemon size ball soaked and  remove pulp 

Coconut milk 1/2 can(optional)

Chili powder-11/2 tsp

Turmeric 1/4 tsp

Coriander Powder 2 tsp

Jeera or Cumin powder 1/4 tsp

Sambar powder or Kuzhambu masala  2 tsp

Water -1 cup  or more Approx

*Add 2 tsp coconut oil or sesame  oil to flavor the curry at the very end 

Method

• Wash the fish, rinse with some turmeric and salt . Then marinate the fish with some lemon juice add salt.Keep aside.
• In a traditional kadai or a nonstick pot add oil add the mustard seed,fenugreek seed...once mustard crackles and the fenugreek gives an aroma, add the chopped onions and the sliced garlic to this and wait till the onions turn golden brown add curry leaves and slit green chili 
• Now add the tomatoes and the powders (Chili,Turmeric,Coriander Sambar powder and Jeera) add a tsp of water sauté now  add the mango and bell peppers to it, let it simmer in the tomato gravy for approx 10 min till the raw smell goes to this add  1 cup of water and let the gravy simmer and wait till it thickens, at this point add more water if needed
• Then add the fish pieces with the tamarind paste and cook for 8 to10 min on low flame...till the fish cooks and the oil separates.Finally add the coconut milk,curry leaf and coriander leaf.Fish curry is ready to serve with Plain white rice or with your favorite Indian bread.

OPTIONAL

* Fresh ground coconut can be used instead of coconut milk

Taking pulp out of fresh tamarind will also make a difference.