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.
- salmon milky gravy
- spicy salmon gravy
- salmon devil
- salmon cured
- salmon and potato filling for pie
- salmon stock
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