Salmon Fish Curry:

Araithu Vitta Meen Kuzhambu.

Omega-3 Fatty Acid: Fish and Walnuts are rich in Omega-3 Fatty acids. This is known as Brain Booster and Cholesterol Clearer. This also helps to fight depression. Maybe Depression makes one to eat more....since omega-3 lift up ones spirit and keeps off from over eating!

Omega- 3 Fatty acid prevents depression, fight Crohn's disease, reduces menstrual cramps, ease the pain of rheumatoid arthritis. It has also been shown to cut the risk of heart disease by reducing te cholesterol and decreasing blood-clotting factors.

Sources: Salmon, Walnuts and Soybeans.

Ingredients:

To be Toasted with Little Oil and Wet-Ground to Thick Paste:

Short Dry red chilies 1 fistful
Coriander seeds 1 fistful
Curry leaves 4 twigs
Poppy seeds 2 spoons
Thoor dal 4 spoons
Raw rice 4 spoons
Pepper 2 spoons
Cumin seeds 2 spoons
Asafoetida 1/4 spoon
Fenugreek seeds 1 spoon
Oil.

For Curry:

Fish (Salmon)1/2 kilo
Scallion 2 chopped
Garlic 1 whole peeled and crushed
Country Tomatoes large - 2 (made into puree/juice)
Tamarind paste 2 spoons
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1 spoon
Cumin seeds 1/2 spoon
Fenugreek seeds 1/4 spoon
Asafoetida 1/2 spoon
Thalippu Vadagam 2 spoons
Dry red chilies 3 - crisply fried for decoration
Curry leaves crisply fried for decoration
Sesame oil 1-2 cups.

Method:


Fry the spices mentioned in little oil till aromatic and then wet-grind themt o thick paste. Set aside.

Wash and clean the fish.

In a large non-stick wok, heat oil. Add mustard, cumin, fenugreek seeds, asafoetida and thalippu vadagam. Let them pop and splutter well. Set aside to garnish on the gravy.

In a wide wok, add oil....add Crushed garlic and fry them till fragrant. Then followed by onions...fry till golden color.

Now add tomato puree to it. Further add, salt + turmeric powder + chili powder.

Then add wet-ground paste too....continue cooking.

Cover and cook over medium heat. This gravy will splatter around your stove top. So keep it covered.

Once gravy consistency is achieved and oil shows up on top.....add 1 cup of tamarind milk. Bring this to boil and then add the fish.

Do not cover with lid after adding fish. Maintain the stove over medium heat. Let the fish be well covered with thick gravy. Allow this to cook, just for 2 minutes. Turn your stove off.

Remove from heat and allow it to stand on counter-top. Do not cover with lid.

Serve after 2-3 hours. Let the gravy get well seeped into the fish.

Garnish with crisply fried curry leaves, red chilies.

Its good to have with plain steam cooked rice/ idly or dosa.