I have 2 pieces of salmon fish in the freezer for quite some time and I don’t think fresh enough to grill it so I decided to used it to cook curry with whatever vegetable I had in my fridge. So for this curry dish I added some cabbage, carrots, brussels sprouts and potato. This is a very simple version of fish curry like how my mom used to make.
400 gram salmon fish (you can use any type of fish) – cut into 1 ¼” cubes
3 tbsp fish curry powder
8 brussels sprouts
1 cup cut cabbage
1 carrot – peel and cut in chunks
1 potato – cut into 4
1 cup of coconut milk
1 ½ cup of water
2 tsp tamarind paste
1 sprig of curry leaves
3 shallots – sliced thinly
Salt and sugar to taste
1 small onion
3 cloves garlic
1. Mix the curry powder into the blended ingredients. Add in a bit of water to make into a thick paste. 2. Heat up some oil in a pan; add in the curry leaves and shallots. Stir fry until fragrant and lightly brown. Add in the curry paste. Continue to sauté until fragrant and oil separated from the paste.
3. Add in water, coconut milk and tamarind paste. Once oil add all the vegetable. Let it simmer until the potato nearly soft. Put in the salmon fish. You can add in extra coconut milk or water if you like extra gravy in your curry. Add in salt and sugar to taste
4. The salmon will take about 4-5 minute to cook. Check seasonings.
5. Once the fish is done and the potato is soft you can dish it out and serve warm with some rice or bread.