Recipe:
Ingredients:
Salmon- 1lb (cut into 2 inch pieces)
Shallots- 1 (cut lengthwise)
Garlic- 1 (cut lengthwise)
Fenugreek- 6 count
Oil- 2 tsp
Turmeric powder- 1/2 tsp
Chilli powder- 11/2 tsp
Kokum- 3 count
Salt- to taste
Water - 1cup
Coconut milk- 2 tbs
Heat the pan. Sauté shallots, garlic and fenugreek for 3 min in medium heat. Add turmeric and chili powder and sauté for 30 seconds. Add water and salt to the pan. Bring it to boil and add the kokum. Boil it for 2 min. Add the fish pieces and keep it in medium heat for about 5 min. Add the coconut milk and turn of the gas/stove. Keep it to cool for 5 min. Enjoy your fish curry with rice.
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