This spicy and tangy Pineapple Curry with Salmon and coconut milk is sure to whet…
Around Minnesota and Wisconsin, many of the rural communities observe Lent leading up to Easter with fish fry events. As such I am taking the opportunity to explore some fish dishes from different cultures. The first fish dish in this series is the Salmon Curry cooked in a terracotta pot.
I recently found this red Italian claypot at a kitchen store that was simply irresistible. These claypots can be used in the oven, microwave, and low flame on the stove top. It can be cleaned in the dishwasher. You have got to love that! I used mine on the ceramic glass top stove and it was fine. They come in several shapes and sizes. I love it so much I bought two. The other is smaller and is light blue in color. You will probably see it some time…..
There are still some frozen roti pratha (canai) in the freezer and it is time to use them up. I like a slightly tangy fish curry with my roti. Cooking fish curry in the claypot will be perfect! Any excuse to try out that fabulous looking pot!
I have tried using different kinds of fish in my curry and I find salmon works best. The white fish tends to make the curry a little too watery. It is a challenge to find the right kind as there are not too many choices available over here. Suggestions anyone?
Ro-Ri’s Salmon Curry
1 lb salmon fillet cut into large chunks
2 tomatoes, quartered
10 – 12 okra, trimmed
1 eggplant, quartered lengthwise, then cut into 1½” pieces
5 shallots, sliced
2 cloves garlic, sliced
3 tbsp curry powder, blended with 3 tbsp water to create a paste
½ cup coconut cream
1 cup water
3 tbsp oil
2 tsp tamarind soup base mix
10 – 12 curry leaves or 2 bay leaves
salt to taste
Enjoy…..and have a wonderful day!