Salmon fillet 2 lbs., cubed, Taro small 3, peeled and sliced, ginger 2 inch piece, garlic clove 2, finely
chopped, shallots 7, chopped, green chilly 2, silted, curry leaf a sprig, salt to taste, coconut oil a tbsp.
Turmeric powder 1/4 tsp., paprika powder 1 tbsp., coriander powder 1/2 tsp., fenugreek powder 1/3 tsp., gamboge 5 cloves, washed and soaked.
Heat oil in a wok, drop in curry leaves followed by shallots, ginger and garlic, sauté till tender, add
taro slices and gamboge, followed by curry powders except fenugreek.
Sauté for 30 seconds., add 2 cups of water, allow to boil, add fish cubes and salt, allow to cook, add
fenugreek powder, swirl the wok, adjust salt.
Serve with white rice.
chopped, shallots 7, chopped, green chilly 2, silted, curry leaf a sprig, salt to taste, coconut oil a tbsp.
Turmeric powder 1/4 tsp., paprika powder 1 tbsp., coriander powder 1/2 tsp., fenugreek powder 1/3 tsp., gamboge 5 cloves, washed and soaked.
Heat oil in a wok, drop in curry leaves followed by shallots, ginger and garlic, sauté till tender, add
taro slices and gamboge, followed by curry powders except fenugreek.
Sauté for 30 seconds., add 2 cups of water, allow to boil, add fish cubes and salt, allow to cook, add
fenugreek powder, swirl the wok, adjust salt.
Serve with white rice.
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