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Salmon with Fenugreek and Lime Juice - My first fish based curry

post #1 of 5
Thread Starter 

I've been trying my best to eat healthier and exercise, so salmon is a good occasional protein source but I get a little tired of the same pan seared.. or grilled salmon. I have the book 660 curries (Raghavan Iyer) that my brother gave me as a gift a couple years ago. I've worked through about 15 different curries now. So today I thumbed to the section of seafood curries and found this which called for carp filets but I substituted salmon. The focal point of fenugreek and lime sounded very interesting to me. It was great and I found that salmon can stand up to the assertive flavors pretty well. Just thought I'd share!

 

Here's the finished dish for 4

salmoncurry.jpg

 

If you're interested the recipe (adapted from the original) is below

 

Ingredients

  • 1 1/2 teaspoons salt
  • 1 teaspoon ground tumeric
  • 4 fish steaks
  • 2 small red onions.. 1 coarse chopped the other thinly sliced lengthwise
  • 3 tablespoons of fresh ginger chopped
  • 3 large garlic cloves
  • 4 tblspoons of oil
  • 1/2 teaspoon of fenugreek seeds
  • 3 scallions cut into 1/4 thick rounds (I used asian spring onions I had already)
  • 1 large tomato finely chopped
  • 1 cup of water
  • 2 tblspoons fresh finely chopped cilantro
  • Juice of 1 med lime

 

Instructions

Combine half of the turmeric with 1 tsp of the salt and sprinkle your fish steaks with the mixture on both sides

Place the chopped onion, ginger, and garlic cloves into a food processor and pulse into minced.

 

Heat 2 tblspoons of the oil over medium heat and sear the fish steaks until light brown and deep yellow (2-3 minutes or by appearance). Take the fish out and reserve to a plate.

 

Heat the remaining 2 tblspoons of oil and add the fenugreek seeds cooking until they sizzle, turn reddish brown and have a nutty aroma. Add the minced onion/ginger/garlic blend. Add the thinly slice onions. Cook until the onions begin to lightly brown on the edges.

 

Sprinkle the remaining salt and turmeric in. Add the chopped tomato. Add 1 cup of water. Cook uncovered until the tomato is tender but lightly firm.

 

Add the fish back in and lightly baste/cover with the mixture. Now cover the pan and poach the fish until it begins to just flake (5-10 min). Place your fish over basmati rice, then stir in the cilantro and lime juice into the pan. Spoon the mixture over the fish and garnish with fresh cilantro.

post #2 of 5

Looking at that plate, it must of tasted terrific !  (I find lime gives an extra something to fish)  Thanks for sharing the recipe & photo.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 5
Looks fantastic

You can't lay on the beach and drink rum all day unless you start in the morning

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You can't lay on the beach and drink rum all day unless you start in the morning

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post #4 of 5

Yum.  The mention of fish and lime brings to mind it has been some time since I made ceviche.  A nice chilled batch of that would have been a nice treat, it was 94 degrees F here in Salt Lake today.  A ted early for such heat.  But it will be back to the 60s for Memorial Day weekend.

 

Ceviche - shrimp, scallops, ???

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 5

What a tasty combination! I had some fenugreek seeds left over from earlier curry experiments and used it preparing your dish. It came out slightly bitter, wondering if that was because of cooking the seeds too long (about half a minute until brownish and fragrant) or because I did not use any lime/cilantro (didn't have it in stock). But all in all, the combo is fantastic. Kudos for you from the Mrs, who enjoyed it (and she's not easy to please).

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