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

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three ways

three ways

salmon 4 ways

salmon 4 ways

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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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