How to Cook Perfect Malabari Salmon Roast

Malabari Salmon Roast.

You can cook Malabari Salmon Roast using 19 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Malabari Salmon Roast

1. You need 1/2 kg of Salmon – cut into medium size fillets.
2. Prepare 2 of Onion - thinly sliced.
3. You need 1 of Tomato- finely chopped.
4. Prepare 2 of Green chilies – slit lengthwise.
5. Prepare 1/2″ piece of Ginger – , finely minced.
6. It's 4 pods of Garlic – finely minced.
7. Prepare 2 tsp of Kashmiri chilli powder.
8. You need A small pinch of Fenugreek powder.
9. It's 1/2 tsp of Black pepper powder.
10. It's 2 tsp of Coriander powder.
11. It's 1/2 tsp of Turmeric powder.
12. Prepare 1 tsp of Garam masala / whole spice powder.
13. You need 1 tsp of Black pepper powder.
14. It's 1 tsp of Lemon juice.
15. It's 1/2 cup of Coconut milk.
16. Prepare A sprig of Curry leaves.
17. It's To taste of Salt.
18. Prepare as required of Oil.
19. It's As needed of Water.

Malabari Salmon Roast step by step

1. Clean and wash the fish pieces. In a small plate, make a smooth thick paste of ginger-garlic, half of the spice powders- turmeric powder, chilli powder, coriander powder, fenugreek powder, pepper powder, lemon juice, salt, & little water. Rub this marinade to the fish pieces and leave it aside for 30 mins to an hour..
2. Heat oil in a pan. Add the marinated fish and fry until golden. Flip to the other side and fry until cooked. Transfer them to a plate and keep aside. In the same pan, add oil. Splutter the curry leaves. Add the sliced onions & green chilies. Saute until translucent and golden. Add the ginger and garlic and saute until the raw smell goes away..
3. Reduce the flame and add the remaining spice powders and mix well. Fry until the masala starts to leave the sides of the pan. Add the chopped tomato and salt and mix well. Cook until tomato turns soft & mushy. Add the coconut milk and stir well. To this, arrange the fried fish & coat it completely with the masala..
4. Cover and cook for 5-10 minutes on low flame until the gravy thickens. Garnish with curry leaves and serve with steamed rice or roti..