MANGALORE SALMON BRAISED WITH COCONUT MILK
Steps:
- Make marinade:
- In an electric coffee/spice grinder finely grind fenugreek seeds and in a small bowl stir together with remaining marinade ingredients. In a shallow baking dish rub salmon fillets all over with marinade. Marinate fillets, covered, at cool room temperature 30 minutes.
- While salmon is marinating, cut bell pepper into thin strips, thinly slice onion, and finely chop garlic. In a 10- to 12-inch nonstick skillet heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear fillets until golden, about 2 minutes on each side. Transfer salmon to a plate. To skillet add onion, garlic, gingerroot, and 1 1/2 tablespoons oil and cook over moderate heat, stirring occasionally, until onion is lightly browned. Stir in coconut milk and salt and bring sauce to a boil, stirring. Add fillets and gently simmer until they are just cooked through and sauce is thickened, 5 to 6 minutes.
- In another skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender and lightly browned, 5 to 6 minutes.
- Serve salmon and sauce over rice, topped with bell peppers.
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Hasnin Haider
[email protected]This recipe was a bit too spicy for my taste, but it was still very good. I would recommend using less chili pepper next time.
Abdullahi Mohamed
[email protected]Delicious! The coconut milk and tamarind add a unique and flavorful twist to the classic salmon dish. I will definitely be making this again.
Sumon Joy
[email protected]This dish was easy to make and turned out great! The salmon was moist and flavorful, and the sauce was creamy and delicious. I served it with rice and vegetables, and it was a hit with my family.
Ann Ndisho
[email protected]I was hesitant to try this recipe because I'm not a big fan of coconut milk, but I'm so glad I did! The coconut milk added a creamy richness to the sauce without being overpowering. The salmon was cooked perfectly and flaked easily. I served it with
Ed Schwehm
[email protected]This dish was absolutely divine! The flavors of the coconut milk, tamarind, and spices were perfectly balanced, creating a rich and complex sauce that enveloped the tender salmon. I followed the recipe exactly and it turned out perfectly. My family r