Salmon Curry – a Kokni home’s staple

If you’re stumped for what to make for Jumuah lunch, this tinned Salmon Curry is so quick and easy and just so yum! A staple in many Kokni homes, I grew up with mum making this dish every few weeks. It’s delicious with some buttermilk on the side. I even used to add the curry and some fish to a small bowl of buttermilk and eat it with a spoon. I also like it with Khuri and rice instead of aloo fry. Hope you’ll try it and let me know what you think.

Salmon Curry

1 410g tin of Salmon
1/2 tsp whole jeera (cumin)
1/4 sliced onion
2 medium potatoes cut into chunks
2 small tomatoes cut up
4 cloves of garlic or 2 tsp crushed
1.5 tsp ground jeera
1/4 tsp hallad (turmeric)
1/2 tsp Chilli Powder
fresh Dhanya (coriander)
a few curry leaves
1/2 tsp salt or to taste

In a wide casserole-type pan or low pot braise the onion and jeera seeds in about 3 Tbsp oil on medium heat till just starting to brown. Add the potatoes and salt and a little water and cook till the potatoes are soft.
In a blender add tomatoes, spices, garlic and about 1/2 cup water. Blend till fine and smooth. This can take a few minutes. Add to the pan with the potatoes and cook till it has thickened slightly. It must not be watery.
Add the curry leaves and salmon pieces just broken once from the tin. It is fragile so handle carefully otherwise it falls apart.
Cook the salmon in the curry for about 5 minutes. Adjust salt if necessary. Add chopped fresh dhanya just before serving.
Serve with paapar and soft white Jasmine rice with methi or moong dhal added to it.

I’ve tried it with cauli rice which was also a good textural accompaniment.


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