Salmon has always been a favorite in my house and although it is not commonly eaten in India, it pairs really well with Indian spices & flavors. Salmon is very healthy, nutritious and usually easy to prepare. It’s also widely available all year round. Salmon, in particular, is also an extremely good source of beneficial fatty acids known as Omega 3s - which improve both cardiovascular and neurological health.

My Jhat Pat Salmon Fish Curry is a simple, yet flavorful weeknight meal that comes together very quickly so your family can enjoy a healthy and delicious meal in just a matter of minutes. In Marathi, “jhatpat” means quickly ☺.


JHAT PAT SALMON FISH CURRY

Ingredients:

3-4 medium size, boneless/skinless salmon fillets, cut into 1½” pieces
1 medium onion, finely diced
½” piece of ginger, peeled & grated
2 large garlic cloves, finely minced
2-3 small green Thai chilies, slit in half lengthwise
1 large tomato, finely chopped
½ tsp black mustard seeds
5-6 fresh curry leaves
pinch of asafetida (hing)
good pinch of Kasoori methi (dried fenugreek leaves), gently crushed
½ tsp turmeric (haldi)
½ tsp red chili powder, to taste
1½ tsp ground coriander powder
salt & pepper, to taste
juice of ½ lemon
1 tbsp vegetable oil
freshly chopped cilantro leaves for garnish

METHOD:

In a large deep skillet on medium high heat, add the oil. When hot, add the mustard seeds and allow them to splatter. When the popping subsides, add the green chilies along with the curry leaves, asafetida and Kasoori methi. Stir and after about 30 seconds or so, add in the onions. Sauté the onions until they are softened and translucent, then add in the ginger and garlic. Let cook for about a minute or so until the ginger/garlic are fragrant and then add in the chopped tomato. Cook the tomatoes until they have softened completely and melted away into your curry base. Next, add in the spices (turmeric, red chili powder, ground coriander powder, salt & pepper). Mix well and let the spices cook for a just a minute or so before adding in about a cup or so of water. Now bring the curry to a gentle boil, add in the salmon pieces, cover and let simmer for just 5-6 minutes or until the salmon is opaque and fully cooked through. If the curry needs more water, simply add as needed. The final consistency will depend on your personal preference. Finish the dish with a good squeeze of lemon juice and garnish with the freshly chopped cilantro leaves. Serve with warm phulkas or chapatis and fragrant Basmati rice.


VARIATIONS:

This simple and basic fish curry can be made using shrimp or any firm variety of fish really – tilapia, monkfish, sea bass, snapper, mahi mahi, halibut, cod, sole, grouper, flounder, haddock, swordfish….

Instead of adding water, you can add coconut milk for a creamy curry. You can also add tamarind or kokum in place of the lemon juice.

For a quick shortcut and nice timesaver, use about ½ cup or so of tomato puree instead of the chopped tomato ☺.



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