SALMON FISH CURRY

Fish curries have been my absolute favorite since a very young age. My mom's classic fish with vegetables were just YUM! Now, I am not a big fan of fishes other than those typical Bangladeshi fishes, who am I kidding? I barely had any fish other than those except maybe tuna. My mom was very meticulous about us eating Bangladeshi fishes. And amazingly, all three of her children are big fans of fishes. It would be great and kind of an heirloom if I can pass it on to my children (just kidding!) . Jokes apart, so recently I have been wanting to incorporate Salmon in our diet. My first few trials weren't the best, somehow every time the fish ended up disintegrating even though I fried them up to give them more strength. But they weren't holding up at all. So finally, at my final trial, I figured it out. Turns out the fish I bought were already baked and then frozen, and I ended up putting them in my curry way too early. Like duh! I thought they were raw, of course my timing would be drastically off. So let's get on with the recipe.

First off, I had to get my vegetables ready. The most crucial vegetable for this curry is cauliflower, so I chopped some up. Along with it goes eggplants and potatoes. Adding tomatoes lift the flavor to another level but I didn't have any (sad life!). After getting my vegetables ready, I got on with the fish. This time going the right way, ah! finally. I first marinated the fish with a pinch of salt and turmeric powder and fried them up. This actually prevents the fish from breaking off. Next in a pot smeared with a little oil, I added in some chopped onions and green chili and allowed them to get that light brown color. I then went on with the seasonings: salt, turmeric powder, red chili powder, cumin powder, and coriander powder. I added a little water and let them simmer for about 3 minutes and then added the potatoes and cauliflowers along with water. Do not add the eggplants with them, unless you want them as the gravy itself. I let them cook with the lid on. On the appearance of first bubbles, in goes the eggplants. When everything is cooked to my liking, I added the fishes in and let it stay covered over the heat for about 5 minutes so they can suck up the beautiful flavors from the gravy. And there you go, my first successful salmon fish curry. It was so good, very different from my first few trials. Gosh how one instruction can mess up a curry!

Ingredients:

4 cups cauliflower

4 cups eggplants

2 cups potatoes

6 pcs Salmon fish

1 cup onions

2 pcs green chilis

1 tsp turmeric powder

1 tsp red chili powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp salt