Indian-Style Salmon Fry Recipe
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Indian-Style Salmon Fry

By: Fran  
"My mother used to make a simplified version of this that got me through my broke years in college. I've become a big fan of Indian food, so I 'Indianed' up this old favorite. You can tone down the heat by removing the seeds from the chili pepper. Serve it with rice."

Rating: This weblink has been rated 5 times with an average star rating of 4.8 Read Reviews (3)

Rate/Review | 278 people have saved this

What to Drink?

Wine Riesling
Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 3/4 teaspoon cumin seeds
  • 1/2 teaspoon brown mustard seeds
  • 1 small onion, sliced into thin half-circles
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 green chile pepper, chopped
  • 10 fresh curry leaves, chopped (optional)
  • 1 tomato, diced
  • 2 (14.75 ounce) cans salmon, drained and bones removed
  • 1/4 cup chopped fresh cilantro

Directions

  1. Heat the olive oil in a skillet over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop. Cook and stir the onions in the spice mixture until they brown. Mix in the garlic, ginger, chile pepper, and curry leaves; cook and stir until the garlic becomes golden. Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces in the pan; cook until the salmon is heated through, 5 to 10 minutes; remove from heat. Garnish with cilantro to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 765 | Total Fat: 47.1g | Cholesterol: 262mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2008 by Pug Mama 
This was so great. Instead of a regular tomato I used grape tomatoes for their sweetness and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2009 by sueb 
With the cumin, mustard and hot pepper, I thought this would be hot! It was a pleasant... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by Celia 
I experimented with this recipe and a fillet of Atlantic salmon. Delicious! I kept it moist... MORE

 
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