How To make Curried Salmon with Poppadoms
213 g Canned Alaska salmon
- (pink or red) 2 tb Mayonnaise
2 tb Natural yogurt
-OR- sour cream 1 Lime; juiced
2 ts Medium hot curry paste
-(or more, if desired) 2 Pickled dill cucumbers
-- chopped 1 Avocado; peeled and chopped
1 Red apple
- core removed and chopped Salt to taste 2 tb Vegetable oil
6 Poppadoms
Drain the can of salmon and flake the fish. Set aside. Mix together the mayonnaise, yogurt, lime juice, curry paste, dill cucumber, avocado and apple. Season lightly and stir in the salmon flakes. Heat the oil in a frying pan and fry each poppadom, not too rapidly or they will lose their shape and curl up unevenly. Cook until they are crisp and the edges have curled up. Pile equal amounts of the salmon curry onto each poppadom and serve on individual plates, garnished with a little salad and lime slices. Serves 6. Approx. 240 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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Best South Indian Fish Curry UK- Steven Heap
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HERE’S THE RECIPE
Veg/Coconut Oil - 4 tbsp
Fish - 450g
Chana Dal - 2 tbsp
Poppy Seed - 1.5 tbsp
Urid Dal -1.5 tbsp
Fenugreek Seed -1 tsp
Coconut Cream Powder/Fresh Coconut -50g
Cumin Seed - 1 tsp
Mustard Seed -1 tsp
Dried Red Chillies - 4
Cumin Powder - 1/2 tsp
Coriander Powder- 1 tsp
Sesame Oil/ Gingelly Oil - a squirt
Green chilli -2
Dried Red Chili - 4
Water - as required
Lemon Juice -2 tbsp
Turmeric -1/2 tsp
Salt - to taste