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City of Portland
Salmon in Fiery Plum Curry

1 pound, 1-23 ounces, weight Salmon Pieces
1/2 teaspoons Turmeric Powder
1 teaspoon Salt, Divided
9 teaspoons Oil, Divided
1 whole Onion, Chopped
6 cloves Garlic, Crushed
1 teaspoon Ginger, Crushed
1/2 cups Water, Plus More As Needed While Cooking
1 whole Baby Red Bell Pepper, Chopped Finely
1 whole (large) Red Plum, Chopped Finely
1/4 teaspoons Sugar
3 whole Thai Red Chilies, Chopped
1/2 teaspoons Cinnamon Powder


Marinate the fish in turmeric and 1/2 teaspoon salt for half an hour. Shallow fry in 3 teaspoons oil. Set aside. Heat the same skillet again with the remaining oil. Let it smoke. Add the chopped onion. Saute and let it brown. Then add the crushed garlic and again saute for 2 minutes. Add the crushed ginger. Saute for 2 minutes, sprinkling around 2 tablespoons water. Add the remaining 1/2 teaspoon salt. Add the bell pepper. Lower the heat to a simmer and add the chopped plums. Add the sugar. Slide in the chopped chillies. Cook for 5 minutes. Cover and cook till the plum becomes very soft. Dont forget to stir this plum mixture every 2 minutes and sprinkle some water if it starts sticking to the pan. Open the lid and add the 1/2 cup water and the cinnamon powder. Bring it to a boil. Add the fried fish pieces. Mix everything well, taking care that the fish pieces do not break. Cover and cook for 20 minutes over low heat. The dish can be served with fried rice, pulav, roti, naan or paratha. Just go for it!

Source: tastykitchen.com