Salmon 6 ways : In My Kitchen

as a food blogger am still an amateur, I’ve got many ingredients that I haven’t tried my hands. this time it was salmon, yes we did get a large salmon and trust me it was worth it. I never expected this fish to be so delicious.

I was wondering what to do with this much of fish and started browsing the internet for recipes to cook the salmon. I am an experimental cook rather than a cook the book person so finally I ended up choosing my very own tradional method of cooking and decided to make the salmon in 6 traditional ways.

  1.  salmon milky gravy
  2. spicy salmon gravy
  3. salmon devil
  4. salmon cured
  5. salmon and potato filling for pie
  6. salmon stock




three ways

three ways

salmon 4 ways

salmon 4 ways


salmon kabsa rice

salmon kabsa rice


to make the salmon stock for kabsa i used

  • 2 long sticks of cinnamon
  • 6 cardamons
  • 8 cloves
  • 8 pods of pepper
  • 4 garlic cloves
  • salt to taste
  • a pinch of mixed masala powder
  • a good few pieces of salmon with bones

to prepare the stock

  • clean and wash fish
  • combine all ingredients in a pot
  • add 3 cups of water and boil for 10 minutes
  • strain and store in a plastic container on the fridge use when cooking
  • keeps for 4 days very well in fridge
  • drain the liquid and add in place of water for rice


The salmon milk gravy recipe

lets collect the Ingredients

  • 1 medium size salmon head
  • 1 cup thick coconut milk
  • 1 cup thin coconut milk
  • salt and crushed pepper to taste
  • 1 medium size onion chopped
  • 2 green chillies split into 2
  • 1 teaspoon mustard seed
  • 2 cloves of garlic
  • 2 tablespoon oil
  • 1 medium size tomato chopped
  • 1 handful of curry leaves
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chillie powder
  • a pinch of garam masala
  • 1 1/2 teaspoon fenugreek

let cook the gravy

  • clean and wash the fish head, you can use any parts of the fish
  • temper the onions and curry leaves in the oil over a medium heat until golden brown
  • add the green chillies, mustard seeds and garlic
  • in a minute add the fenugreek and give it a quick stir
  • season the onions with the chillie powder, turmeric powder, garam masala and crushed pepper.
  • quickly pour the light coconut milk and add the fish
  • give it a quick stir and salt the mixture
  • let the mixture boil and pour the thick coconut milk
  • you might want to add some extra crushed pepper if you don’t get the peppery taste
  • we usually have it very spicy with extra pepper and this goes well with a good crust bread (am drooling and craving)
  • take the mixture off heat as son as the gravy has formed a creamy texture which wont take less than 6 minutes
  • serve hot with string hoppers or crust bread and some dhal or potato devil
  • squeeze in 1/4 lime or lemon to balance the extra spiciness from the crushed pepper



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