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

salmon 4 ways

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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