Kerala style Fish curry with coconut milk using Salmon

Salmon fish curry

INGREDIENTS 

Salmon (I got wild caught frozen fillet)    :   2lbs

Coconut milk  : 1 can

Tomato paste :  3 table spoon 

Onion : 1 large

Ginger garlic paste : 2 teaspoon 

Curry leaves : 3 twigs (15 leaves)

Red chilli powder : 1 teaspoon 

Coriander  powder : 1 teaspoon 

Turmeric powder : 1 /2 teaspoon 

Methi  (fenugreek ) powder :  1/4 teaspoon 

Zeera (cumin powder): 1/4 teaspoon 

Oil 2 tablespoon 

Salt 3/4 teaspoon 

Method :

1. Fry chopped onion in oil.  Fry till translucent. 

2. Add ginger garlic paste and fry for 2 minutes. 

3. Add chilli powder,turmeric powder, coriander powder,Zeera and methi  powder aND 7 curry leaves. Fry 2 minutes more.

4. Add tomato paste and wait for oil to separate.

5. Add 1/2 can coconut milk  and bring to boil. 

6. Add thawed and washed fish pieces and remaining coconut milk aND curry leaves. 

Do not stir. Close lid and leave on low flame for 10 minutes. 

7. Turn stove off without opening lid and keep aside for 15 minutes before serving.

Enjoy with plain rice.

Aloo Palak with coconut paste

Ingredients

Palak ( spinach )                 1 bag
Aloo  (potatoes )                 3 medium size peeled big cubes
Fresh coconut paste         4 tablespoon

I m going to use half can of coconut milk 

Green chillies                       2 or 3 sliced from center

Red chilli powder               3/4 teaspoon
Turmeric  powder              1/4 teaspoon
Salt as per ur liking but use slightly lesser than other recipes as Palak is naturally salty green
Ginger garlic  paste             3/4 teaspoon
Onion                                       1 large chopped
Tomatoes                                2 or 3 medium chopped
Oil                                               2 tablespoon

Here is the 2 minute method

1. Fry chopped onion in oil in pressure cooker.
2. Add ginger garlic paste and stir for 2 minutes.
3. Add potato cubes (quite big like 1/2 inch by 1/2 inch not very tiny ),  chopped tomatoes , slit green chilies  and mix
Now add washed palak (spinach) . If you have purchased bagged palak and leaves are separate no need to cut . Add direct. If you are using a proper bunch chop just the stems and leave leaves whole. 
4. Add salt , turmeric powder, red chilli powder and mix
5. Now add coconut paste (or milk) mix
6. No need to add water. No need to mix for long time like minute or so.. just add everything and close cooker lid. Put whistle.
7. In traditional indian cooker turn off after one whistle and wait for pressure to let out. For presto Mexican cooker wait for pressure to build and reduce to low flame for 2 minutes and turn off and wait for pressure to release.
8. Open cooker and use cooking spoon and smash 5 to 6 cubes of potatoes as u mix everything. If u see it very watery keep open cooker on medium to high flame and drain out water till its desired thickness.

Enjoy mouthwatering aloo Palak by mom .

Fish Curry : Kerala style

INGREDIENTS

• 
  
• 
  
• Fish (I used whiting fillet frozen as its suitable for gravy) - 1 lb
• Onion - 1 small, sliced
• 
  
•  ginger & garlic paste- 1 tbsp, each
• Green Chilly - 2-3, slit lengthwise
• Chilli powder - 1 tbsp
• Coriander powder - 1 tbspn
• Turmeric powder - ½ tspn
• Fenugreek powder [or seeds] - ½ tspn
• Tamarind paste : 1 Tablespoon
• 
  
• Coconut milk : 1can
• Salt
• Curry leaves

METHOD:

1. Heat oil in a  deep pan. Add  ginger & garlic paste and saute. Add small onion, onion, green chilli and stir. When the onion starts to brown add the masala powders. Cook this on low flame for 2-3 mins or till oil starts appearing.
2. Add tamarind and salt. Add half can coconut milk and bring it to a boil. Reduce flame to the lowest and add cleaned fish pieces. Cook till the fish pieces are done, it will take around 20 - 25 mins on low flame. Add remaining coconut milk and rotate the pan. Cook on low flame for 5-7 mins. Remove from fire.
3. The curry should be rested for sometime to help the flavors settle. It is ideal to make it one day in advance. It keeps well in the fridge for 2-3 days.

Serving suggestion:  Best with plain rice.

Garnish : Fresh parsely leaves .