2011, Recipe 92: Indian-Style Salmon Fry

Recipe courtesy of Fran on Allrecipes.com
  • 2 tablespoons olive oil
  • 3/4 teaspoon cumin seeds
  • 1/2 teaspoon brown mustard seeds
  • 1 small onion, sliced into thin half-circles
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 green chile pepper, chopped
  • 10 fresh curry leaves, chopped (optional)
  • 1 tomato, diced
  • 2 (14.75 ounce) cans salmon, drained and bones removed
  • 1/4 cup chopped fresh cilantro

Heat the olive oil in a skillet over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop. Cook and stir the onions in the spice mixture until they brown. Mix in the garlic, ginger, chile pepper, and curry leaves; cook and stir until the garlic becomes golden. Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces in the pan; cook until the salmon is heated through, 5 to 10 minutes; remove from heat. Garnish with cilantro to serve.

Results: Yummy! Rashan didn't like it but I love Indian spices so I was all over it. No matter how gross it may look in the picture. LOL I used curry powder and ground mustard. If using ground mustard, just add with the onion and stir. I halved the recipe and there was plenty for 2 people with some leftover for one the next day. I didn't have cilantro so I didn't use that but it was still great!


K. Rock said...

Looks good. I need new ideas for canned salmon so I am definitely going to try this.

Jameil said...

Let me know how it goes!