How to Prepare Homemade Malabari Salmon Roast

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We hope you got insight from reading it, now let’s go back to malabari salmon roast recipe. To cook malabari salmon roast you only need 19 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Malabari Salmon Roast:

1. Get 1/2 kg Salmon – cut into medium size fillets
2. Provide 2 Onion - thinly sliced
3. Get 1 Tomato- finely chopped
4. Use 2 Green chilies – slit lengthwise
5. You need 1/2″ piece Ginger – , finely minced
6. Get 4 pods Garlic – finely minced
7. You need 2 tsp Kashmiri chilli powder
8. Take A small pinch Fenugreek powder
9. Use 1/2 tsp Black pepper powder
10. Take 2 tsp Coriander powder
11. You need 1/2 tsp Turmeric powder
12. You need 1 tsp Garam masala / whole spice powder
13. Get 1 tsp Black pepper powder
14. Use 1 tsp Lemon juice
15. Use 1/2 cup Coconut milk
16. Prepare A sprig Curry leaves
17. You need To taste Salt
18. Take as required Oil
19. Provide As needed Water

Steps to make Malabari Salmon Roast:

1. Clean and wash the fish pieces. In a small plate, make a smooth thick paste of ginger-garlic, half of the spice powders- turmeric powder, chilli powder, coriander powder, fenugreek powder, pepper powder, lemon juice, salt, & little water. Rub this marinade to the fish pieces and leave it aside for 30 mins to an hour.
2. Heat oil in a pan. Add the marinated fish and fry until golden. Flip to the other side and fry until cooked. Transfer them to a plate and keep aside. In the same pan, add oil. Splutter the curry leaves. Add the sliced onions & green chilies. Saute until translucent and golden. Add the ginger and garlic and saute until the raw smell goes away.
3. Reduce the flame and add the remaining spice powders and mix well. Fry until the masala starts to leave the sides of the pan. Add the chopped tomato and salt and mix well. Cook until tomato turns soft & mushy. Add the coconut milk and stir well. To this, arrange the fried fish & coat it completely with the masala.
4. Cover and cook for 5-10 minutes on low flame until the gravy thickens. Garnish with curry leaves and serve with steamed rice or roti.

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