The inspiration for this dish came to me from a cookery show that focuses on Kuttanadan spicy fish recipes. The touch I have given here is to use Salmon instead of Karimeen & broiling it instead of deep oil frying. I already shared couple of Broiled Salmon recipes before and the enhancement in this preparation gives a spicy Naadan Kuttanadan touch…..

Ingredients

For marination:

1. Salmon : 2 lb
2. Ginger paste : 1 T- sp
3. Garlic paste : 1 Tbl- sp
4. Turmeric powder : ½ T- sp
5. Chilli powder : 1 Tbl- sp
6. Pepper powder : 1.5 T- sp
7. Lemon juice : 1 T- sp
8. Oil : 2 T- sp
9. Salt for taste
10. Oil for sprinkling

For roasting

1. Sliced onion :  3 (medium)
2. Slitted green chilli : 4 (adjust)
3. Ginger paste : 1 T- sp
4. Garlic paste : 2 T- sp
5. Coriander powder : 2 T- sp
6. Chilli powder : 1 Tbl- sp (adjust)
7. Pepper powder : 1.5 T- sp
8. Turmeric powder : ½ T- sp
9. Kudam puli : 3 (small pieces)
10. Thick coconut milk : ½ Cup
11. Curry leaves : 3 sprig
12. Coconut oil : 2 Tbl- sp (adjust)
13. Water : 1.5 Cup
14. Salt for taste
15. Tomato (cut into round pieces) : 2
16. Vinegar : ¼ T- sp

Method

• Cut the fish into medium thickness (see the pic).
• Marinate the fish with the ingredients (except oil for sprinkling) and keep it in the fridge for at least an hour.
• Broil the fish (see the salmon broiled recipe for detailed steps for broiling) & keep it aside for later use.
• Heat a wide pan, add 2 Tbl-sp of oil and sauté the onion along with green chilli and salt; fry it until brown.
• Then add ginger, garlic paste and sauté it for about 2 minutes.
• Add chilli powder, coriander powder, pepper powder and turmeric powder and fry it till the raw smell is gone.
• Dilute the coconut milk into the 1.5 cup of water, kudam puli (socked in water) along with vinegarand let it boil well.
• Once the gravy getting thick, add the salt ; Taste the salt levels, if needed adjust
• Add the curry leaves and give a nice stir.
• Carefully arrange the fish into single layer on top of the masala gravy.
• On top of the fish pieces, add the tomato pieces and close the lid; cook it in a low heat for about 10 minutes.
• Do a swirl of the dish holding the pan (Don’t want to use the spoon for this final mix as it will break the fish and also will disturb the layers)
• Finally gently move the fish with masala to the serving plate using a spatula –make sure to the retain the layers as cooked.