Chettinad Salmon Curry



Preparation Time: 10 mins
 
Notes: you can use other fish or meats for this recipe such as Prawns
Monkfish,
Scallops

Beef fillet

Venison fillet

Lamb fillet etc...


Ale Gar is available from http://foodbyalancoxon.com/


Macadamia nut oil is available from Available from http://foodbyalancoxon.com/


 
Ingredients:

Chettinad Salmon Curry   

Ingredients: 


Salmon fillet 8oo grm
5ml tblsp Ale Gar 

30 grms Madras curry spice blend 












Macadamia nut Oil 100 ml
Chopped Onions 200 gms
Ginger paste 5 gms
Garlic paste 5 gms
Salt To Taste
Red Chilli Pepper 2.5grms
Turmeric 2 gms
Tamarind extract 50ml
Coconut Milk 100 ml
Fresh chopped coriander 1 Table spoon    
 

 
Method:








Method:


  • Place the salmon into a marinade of Ale-Gar and leave for 5 minutes, meanwhile.....



  • 1/Heat the oil in a thick bottomed pan and when hot add  the chopped Onions and fry till golden.

  • 3/ Add in ginger and garlic and fry for a minute

  • 4/ add  the powdered spices  

  • 5/ cook till the curry mix is well fried the add  the tamarind extract and finally a splash of coconut milk.


Drain any excess  marinade from the fish and place the salmon into the sauce and cook for approx two mins on each size ( timing will depend on the thickness and size) scatter with fresh coriander and serve .  
 
Serves: 4
 
     
 
 
Browse Recipes
All Recipes
 
Browse Recipes By Course
Starters
Main Course
Deserts
Side Dishes
 
Browse Recipes By Dish
Dairy
Fish
Fruit
Meat
Vegetarian