Salmon Fry / Fish Fry

This is somehing that i have been doing for a long time now. Even though i get bored of cooking it, he doesnt get bored of eating it :-)
We get Salmon fillets here individually packed, so there is no worries of fish going bad. As they are already cleaned am One Happy woman :-)
This fish fry is taste with minimal ingredients

Ingredients (Serves 2)
Fish - 200 gms
Small Onion - 2 nos
Turmeric - a small pinch
Chilly Powder - 1 tsp
Salt
Oil - For frying
Curry Leaves - few

Grind the onion along with turmeric, chilly powder and salt and keep aside. Add 2 tbspn of water if the mixture is too thick
Now marinate the fish in this mixture and keep aside for 30 mins
Heat the oil in a pan and add the curry leaves and fry the fish pieces till its well done on both the sides
Don't keep on moving the fish pieces as we want a nice layer of the Masala on both sides.

Serve with Hot Rice

Happy Eating guys!!!

Salmon Fish Curry - Homestyle

Meen Curry is always a favorite and everyday item at our home in Kerala. But when i tried it with the frozen salmon pieces it never came out good and i had to throw it away. Yesterday i got this recipe from Ettan's Amma and thought of trying it.
The Salmon pieces in the curry usually didnt look good, so i shallow fried it first and then used in the curry instead of using the raw pieces.
It uses the basic ingredients that will be available in kitchen at any time.

In our home, fish curry use to be thick and its used very little that you just dip the rice 'Urula' in it and eat rather than mixing it with the rice like other curries. I remember them telling 'Oppi Kazhicha Mathi'   ;-)

Ingredients (Serves 3)

For shallow fry Marinate and keep for 20 mins
Fish - 200 gms
Chilly Pdr - 1/4 tsp
Turmeric - a pinch
Salt - a pinch
Water - 4 tbsp

For Frying
Oil - 3 tbsps

For Curry
Tamarind - a small gooseberry size - 10 gms
Water - 1 1/2 cup
Curry Leaves - few
Coriander pdr - 3 tsp
Chilly pdr - 11/4 tsp (adjust to your heat level)
Green Chilly - 2 small cut lengthwise
Salt - 1 tsp (adjust to your taste level)

For Tempering
Oil - 1 tbsp
Pearl Onion - 3
Ginger minced finely - 5 gms

Soak the tamarind in 1 cup water and strain the water and keep aside.
Mix the coriander, chilly pdr with 2 tbspns of water into a paste and keep aside
Shallow fry the fish pieces and keep aside (around 1 min on each side)

Heat the oil (used to fry the fish) in a 'chatti' (pan) and add the curry leaves, green chilly. Pour the tamarind water and boil it. Once it starts to boil, add the spice paste and let it boil. Now add the fish pieces in it and let it boil till you get the desired consistency (will take around 15-20 mins).
Now heat oil in a pan and fry the onion and ginger till the onion browns a little. Add this to the  curry and let it sit for 5-10 mins and serve with hot rice

Happy Dipping!!!!