Starting February 3rd (our possession date) this blog will mostly revolve around our renovation. I’d like to take some time now and fill it with delicious recipes. I am a firm believer in passing along good recipes, I love to share recipes and I love to be the recipient of good recipes. This one is a modified version of a classic.
I am always trying to get more fish in my diet; I am also always trying to find ways to disguise fish because it isn’t my husband’s favorite thing. What better way to disguise something other than curry! Flavourful, mild, bright curry!! I have modified this recipe to reduce the amount of oil (which I felt completely unnecessary) and substituted the sour cream for Greek yogurt.
- 2 tablespoons olive oil
- 2 cups finely chopped onions
- One 3-inch stick of cinnamon
- 3 tablespoons finely chopped garlic
- 2 tablespoons finely chopped ginger
- 2 cups chopped tomatoes (2 large)
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon garam masala
- ½ teaspoon ground cayenne pepper
- 5 salmon fillets (skin off), cut into chunks
- ½ cup plain Greek yogurt, stirred
- 2 cups water
- 1 bunch of cilantro, chopped
In a large pan, heat oil on medium heat for one minute. Add onions and cinnamon and sauté for five to eight minutes until onions are golden.
Add ginger, tomatoes, salt, black pepper, tumeric, cumin, corinader, garam masala, and cayenne. Cook this masala for five minutes or until the oil separates from the masala.
Add salmon to the masala. Stir well. Cook salmon for 5 minutes, until the salmon looks cooked on the outside
Add Greek yogurt and water and stir well.
Increase the heat to medium-high. When curry starts to boil, reduce heat to medium, cover, and cook for 15 minutes, stirring two or three times, until chicken is completely cooked.
Remove and discard he cinnamon stick. Cool curry for at least half an hour.
Just before serving, heat curry on medium heat until it starts to boil lightly.
Stir in cilantro.
Serve with brown rice