Ingredients:
Salmon- 2 large steaks
For marination:
Ginger-Garlic paste- 2 tsp
Chilly powder- 2 tsp
Ground pepper- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam Masala- 1 tsp
Ground Cumin- 1/2 tsp
Lemon juice- 1 1/2 tbsp
Salt- 1/2 tsp
For Pan frying:
Coconut Oil- 3-4 tbsp
Pandan leaves, chopped- 2 handful
Curry leaves- 3 sprigs
Preparation:
Marinate the salmon steaks with the above mentioned “for marination ingredients” and keep aside for 30 minutes or longer the better.
Heat a non-stick fry pan over medium heat, add coconut oil.
Add pandan leaves and curry leaves to the oil.
Place the salmon over the oil and cook till the bottom side turn light golden in color.
Gently flip it over and let the other side cook till golden in color too.
Flip again and cook till both sides get browned.
If there is not much oil, add little more to prevent the fish from sticking to the pan.
Transfer to a paper towel, let it absorb the oil.
Serve in a plate topped with the fried pandan and curry leaves over it.
This goes really really well with tapioca in ground coconut. This time I made stir fried tapioca along with coconut and also made an easy spicy and tangy sauce for dipping it. I’ll post the recipe soon.
Tips:
Please try to use coconut oil for better taste, however you could use olive oil or vegetable oil too.
Add curry leaves and pandan leaves for a nice aroma.
Original Recipe at:
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