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:
- Salmon : 2 lb
- Ginger paste : 1 T- sp
- Garlic paste : 1 Tbl- sp
- Turmeric powder : ½ T- sp
- Chilli powder : 1 Tbl- sp
- Pepper powder : 1.5 T- sp
- Lemon juice : 1 T- sp
- Oil : 2 T- sp
- Salt for taste
- Oil for sprinkling
For roasting
- Sliced onion : 3 (medium)
- Slitted green chilli : 4 (adjust)
- Ginger paste : 1 T- sp
- Garlic paste : 2 T- sp
- Coriander powder : 2 T- sp
- Chilli powder : 1 Tbl- sp (adjust)
- Pepper powder : 1.5 T- sp
- Turmeric powder : ½ T- sp
- Kudam puli : 3 (small pieces)
- Thick coconut milk : ½ Cup
- Curry leaves : 3 sprig
- Coconut oil : 2 Tbl- sp (adjust)
- Water : 1.5 Cup
- Salt for taste
- Tomato (cut into round pieces) : 2
- 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.