Salmon Fish Curry with Red Bell Pepper and Potato

School holidays have started here. So for couple of weeks, my mornings would be little relaxed for a change. And who don’t love relaxed atmosphere and especially if it’s Christmas coming near.
This year we got a small Christmas tree and few bunch/packets of decoratives.DD had been enthusiastically thinking various ways to decorate it since the day we got it. Today we finally managed to finish decorating our small tree. I have always felt that being religious is different than being spiritual.

The country and the culture which it offers and that we live in, we should try to imbibe the better aspects in every possible way. There is such a warm feeling about Christmas especially revolving around kids. So, when kids are involved, I do think we should go ahead and make the most out of it.

I am sure you all have started making/baking Christmas goodies. Well I haven’t yet started anything special, so will post the recipes in coming days later. For the time being its flavorful salmon and red bell pepper curry.
We do get salmon steaks here easily. A packet of frozen wild salmon comes with 5 steaks, which serves the purpose well for a small family like us. We slowly are getting adjusted to the new flavor of salmon. As back home, we never tried making or eating salmon in any possible way.

I generally like to smear holod (turmeric) and noon (salt) to every steak pieces, and then put them marinating for about an hour. And then I deep fry the steak pieces in hot oil. DH prefer mach’er jhal (fish curry) with properly fried fish pieces. So this curry always satisfies and serves the purpose very well.

Now to the recipe

Salmon Fish curry with Red Bell Pepper and Potato 
Recipe requirements

• 5 wild salmon steaks
• 1 red bell pepper
• 1 large potato
• 1 medium size onion
• 2 fat coves of garlic
• About 1 tsp of grated ginger
• 2-3 green chilies
• 1 tomato
• Seasonings
• 1 tsp of grounded turmeric+1/2 tsp of marinating fish steaks
• 2 tsp of coriander powder
• 2 tsp of red pepper powder
• 1 tsp of salt+little bit more for marinating fish steaks
• Fresh green coriander leaves for garnishing

Method

• Thaw the salmon fish steaks if using frozen steaks.Tip- Run some cold tap water for quick thawing otherwise do it in fridge for about 20 to 24 hrs.Just shift it from freezer section to fridge section and then wait.Generally if you intend to make fish curry for dinner , thaw it slowly in fridge from morning.Or  run tap water specially cold tap water for quick thawing.But never hot water as it may damage the texture of fish and also may contaminate it with bacteria growth.
• Then wash them well in water once they are properly thawed and pat them dry. Now rub grounded turmeric and salt generously over each steak pieces. Set aside and leave it for marination.
• Meanwhile chop the vegetables- bell pepper, potato in equal size. Cut and chop onion, tomato, garlic and grate ginger using mandolin or grater/”kadokus”.
• Now heat up a large saucepan, add cooking oil.Fry the fish steaks properly both side till it turn out nice crisp brown. Take out and drain on kitchen towel.
• Now add more oil to the saucepan, add in chopped onion, garlic and grated ginger. Keep frying it for 3-4 mints at med-high flame, gas mark 5.
• Now add in chopped potato and red bell pepper. Add the dry seasonings- red pepper powder, turmeric, coriander and salt. Mix in well and sprinkle some water.
• Add finely chopped tomato and slit green chilies. Keep on frying the gravy for about 5-8 mints stirring in between.
• Add about 2 cups of water. Slowly add fried salmon fish steak pieces. Cover and let it cook for 7-10 mints or till potatoes turn out soft.
• Serve and enjoy with warm cooked rice.

Note

• Many a times I do like to add thick coconut milk instead of water only, making it more like a coastal/Malvani coconut milk fish curry.
• Salmon Steaks needs careful attention while deep frying.Give them enough time for proper deep frying before you flip and turn to other side.Try to maintain a constant flame at med-high or gas mark -5 for proper deep frying.

Happy Cooking Friends