Salmon and Radish Curry

This Salmon Radish curry comes to you all the way from Kashmir, the northern most state in India. It might seem like an unusual combination, but the strong flavors from the fish and the radish combine together beautifully into this hearty dish. You can choose a different kind of fish as well as long as it is firm.

Ingredients

• Salmon ( or another firm fish)
• Daikon Radish
• Oil

Spices

• Whole Spices – Cardamom, Cinnamon, Cumin seeds, Caraway Seeds
• Kashmiri red chilli powder or paprika ( for a less spicy version)
• Turmeric
• Ginger powder
• Fennel powder
• Garam masala

Recipe

Marinate the salmon for about an hour in a little oil, turmeric and salt. This step is not necessary and can be skipped if you don’t have time to marinate.
Heat oil in a pan and add whole spices – cumin seeds, cardamom pods, a piece of cinnamon and cloves. Roast the spices for a couple of minutes. Now add Salmon skin down first to hot oil. Sear both sides and remove from oil once both sides are seared.

Add sliced daikon radish and brown both sides.

Now add 2 cups of water to the pan. Add the spice powders listed above – turmeric , kashmiri red chili powder, ginger powder, fennel powder and salt and give it a good stir. Add back the salmon, cover the pan and let it simmer in sauce for 10 minutes on low heat. In the end you can add some garam masala and some caraway seeds.

Here is the final end product. It can be served with Rice or Cauli Rice!