Spicy Fish Curry (Salmon)

Spicy Salmon Curry A fiery red Salmon curry that will keep your taste buds tingling for more. Just an important tip - This curry tastes even more delicious and tangy if prepared 7/8 hours before you are actually going to eat it. Reheat the curry at the time of serving and enjoy the seasoned flavors. Yes, I know this goes for every curry. It always tastes better the next day or even few hours after it has been prepared. But this particular curry is especially the one that needs to be left alone to let the flavors get seasoned & mingled before you enjoy it. For the Salmon Marinade: • Two big fillets of salmon cut into half and then squares • Half a cup of plain curd • A tablespoon of lime juice • A teaspoon of turmeric and some salt RECIPE: For the sauce: • 8 Kashmiri chillies • 5 standard red chillies • 15 peppercorns • A tablespoon of coriander seeds • A teaspoon of cumin seeds • ¼ teaspoon of fenugreek seeds • Three big garlic cloves • A marble sized ball of tamarind • Half a cup of ghee Procedure: - Marinate Salmon for 2 to 3 hours with the ingredients mentioned for marinade. - Roast Kashmiri Chillies (this is what gives your curry that fiery red colour), Standard spicy red chillies, Peppercorns, Coriander Seeds, Cumin seeds, fenugreek seeds in a heated pot/pan. Keep stirring till it gets toasty and aromatic. - Blend the spices with tamarind and garlic cloves in a blender - Add ghee to heated pot/pan - Add the blended mixture after the ghee heats up - Stir and cook for few mins - Add water if u desire a liquid consistency (Rinse out the remains of the blended mixture stuck to the blender in the pan/pot. Don’t waste that flavour loaded liquid!) - Once it starts boiling add salmon and curry leaves - Add salt and cook for few mins on low heat - Garnish with cilantro (Optional) - Serve with steamed basmati rice