Those were my initial days when I used to search for Indian fish in American waters....errr!!@#.. american fish market or better to put it in words asian fish market on american soil... popularly called as chinese market by "desis" in USA. I was confused by their english names and appearance, Fish in India are little smaller in size here everything is Jumbo size.. I was so tired of searching our Indian fish there too!! .... Then one of my neighbour in India who lives in Connecticut now, listed me some of the English names for Indian fishes... I quickly noted it down in my notepad and every now and then go back to that list, sigh!!!
My friend 'J' is a malyali and you know they are crazy for fish.... he invited us for lunch during our initial days, when I was still learning and exploring other side of this world, country, people and food. That day apart from all the chicken, mutton dishes he made some "Bangada fry" on his grill. I was so happy to see Indian fish on the menu... he laughed and said " arre main tereko list deta hoon, apana desi machi ko idhar doosre naam se bulate hain, don't worry have your food first karke" Amongst that list he told me that Salmon is very good for our heart and has Omega-3, his wife is a doctor!! From then onwards I started having our desi as well as videshi fishes here and enjoying all the flavor and tastes.
Salmon is one of my favorite fish and cooking with this fish is darn easy. This is a very simple and easy way to kick in some spices into the salmon and get the tangy-ness from the tamarind and tomato sauce. You can use any fish except shark!
Spicy Salmon in Tangy Tamarind and Tomato sauce
Source: My Own
Cuisine: Andhra Cuisine
Prep time:15 mins Cooking time: 20 mins
Serves: 4 people
1 pound/½ kg of salmon fillets (you can use any fish)
3 medium tomatoes, yields 2 cups when chopped
small marble size tamarind (roughly 1 tablespoon)
1 red onion, chopped
3-4 green chillies, chopped
2 tsp freshly crushed garlic and ginger
7-8 curry leaves
½ t turmeric powder
2 T of olive oil/any cooking oil
for marinating the fish
¼ t freshly crushed black pepper
¼ t cumin powder
1 t chilli powder/paprika(adjust according to your spice level)
1 t salt
¼ C chopped cilantro
¼ C chopped green onions
- Soak the tamarind in ¼ cup hot water for 15 minutes and pulp it out, yields approximately two tablespoon full of the pulp
- Cut the fish fillet into 2 inches rectangle pieces, add some sea salt and let it sit for 5 mins. Then rinse the salmon fillets and add the rest of the ingredients under 'Marinating' and keep it aside.
- Chop the onions, tomatoes, green chillies. Heat oil in a kadai or medium sauce pan. Turn the heat to medium and add chopped onion, green chillies and fry till onions are translucent. Add little salt to sweat the onions. Then add curry leaves, crushed garlic and ginger, you can use ginger garlic paste as well. fry for a minute and add chopped tomatoes, mix well and let the tomatoes cook approx 10 mins or so.
- Once the tomatoes turn out mushy add the turmeric powder and little salt and half cup water and tamarind pulp. Cover with a lid and let it cook further.
- Once the sauce starts to bubble its time to add the fish. Add the marinated salmon and turn the flame to medium low or simmer, cover and let the fish cook in the sauce for about another 10 minutes.
- Check for spice and salt, add if needed! Garnish it with chopped cilantro and chopped green onions and serve it with hot steamed rice, Yummm--oo!!