Indian Curry Fish feat. Aust Salmon
Posted: 03 Oct 2015, 14:56
Let me firstly say that everytime I hook an Aussie salmon bigger than 1kg, the first thing that comes to my mind is this Indian Fish Curry. Its as though salmon were made for this curry. You could use any other fish for this curry, but this curry is best with oily strong fish like salmon or snotty-nosed trevally. People think the spices and the flavour of the curry masks the strong taste and smell of the salmon but its actually the other way round. The salmon makes the curry.
Second point. This is a Malaysian Indian fish curry, which is closer to the southern Indian style of curries using coconut milk rather than the Northern Indian cuisine.
Thirdly, there's the easy way to do this, the harder way to do this and real Indian way of doing this. For my dinner last night, I did the harder way. The authentic Indian way of doing this involves grinding a number of individual spices together to make the curry paste. I bypassed this step and used premixed fish curry powder instead.
I'll just put up the easy way to do this as its probably the most friendly way to introduce this curry to anyone trying it for the first time. The harder way will literally smoke up your whole house and leave your house and every fabric in it smelling like indian curry. I cook outside hence avoiding this fate and the wrath of my wife.
The easy way involves getting the packet mix for the fish curry. You can buy this at most Asian grocery stores and there are probably a few brands that make this but the only one I'd vouch for is the Brahim brand. (picture attached).
Second point. This is a Malaysian Indian fish curry, which is closer to the southern Indian style of curries using coconut milk rather than the Northern Indian cuisine.
Thirdly, there's the easy way to do this, the harder way to do this and real Indian way of doing this. For my dinner last night, I did the harder way. The authentic Indian way of doing this involves grinding a number of individual spices together to make the curry paste. I bypassed this step and used premixed fish curry powder instead.
I'll just put up the easy way to do this as its probably the most friendly way to introduce this curry to anyone trying it for the first time. The harder way will literally smoke up your whole house and leave your house and every fabric in it smelling like indian curry. I cook outside hence avoiding this fate and the wrath of my wife.
The easy way involves getting the packet mix for the fish curry. You can buy this at most Asian grocery stores and there are probably a few brands that make this but the only one I'd vouch for is the Brahim brand. (picture attached).