This delicious , economical curry dish originates in northern India.
You can substitute the salmon for any firm white fleshed fish , chicken , pork fillet or eliminate the meat and fish altogether and in place add firm tofu or sweet golden potato along with the potato that is already part of the recipe.
SALMON TENGA
Rub your salmon fillets all over with salt and pepper .
Heat 3 tbs of oil , we used an oil infused with chilli ( my homemade infusion )
Add the salmon steaks and fry for 2 minutes on each side .
Remove from pan to a plate and set aside . Do not clean the pan .
Chop a small amount of coriander leaves, stem and hairy root and place in a processor with 2 green chillies with seeds roughly chopped , 3 tbs of minced garlic and 3 tbs of minced ginger .
Process to a wet paste .
Reheat the pan with the residue oil from the fish and add the blended paste .
Now add 1 dsp of turmeric
Add 1 peeled and roughly chopped on ion to the pan .
Fry till fragrant .
Then add 1 washed and unpeeled waxy potato cut in to cubes .......
1 tin of diced tomatoes ( 400 gm )
200ml of coconut milk
1 dsp of castor sugar ..
Now stir occasionally with a wooden spoon till the potato is tender .
Add the salmon fillets to the curry sauce and allow to warm through serve on a bed or grain and scatter with fresh parsley and sliced gourmet cherry tomatoes .
Enjoy !
You can substitute the salmon for any firm white fleshed fish , chicken , pork fillet or eliminate the meat and fish altogether and in place add firm tofu or sweet golden potato along with the potato that is already part of the recipe.
SALMON TENGA
Rub your salmon fillets all over with salt and pepper .
Heat 3 tbs of oil , we used an oil infused with chilli ( my homemade infusion )
Add the salmon steaks and fry for 2 minutes on each side .
Remove from pan to a plate and set aside . Do not clean the pan .
Chop a small amount of coriander leaves, stem and hairy root and place in a processor with 2 green chillies with seeds roughly chopped , 3 tbs of minced garlic and 3 tbs of minced ginger .
Process to a wet paste .
Reheat the pan with the residue oil from the fish and add the blended paste .
Now add 1 dsp of turmeric
Add 1 peeled and roughly chopped on ion to the pan .
Fry till fragrant .
Then add 1 washed and unpeeled waxy potato cut in to cubes .......
1 tin of diced tomatoes ( 400 gm )
200ml of coconut milk
1 dsp of castor sugar ..
Now stir occasionally with a wooden spoon till the potato is tender .
Add the salmon fillets to the curry sauce and allow to warm through serve on a bed or grain and scatter with fresh parsley and sliced gourmet cherry tomatoes .
Enjoy !
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