Kids love to eat Salmon and no other fish. I was bit tired of eating the same old fish fry with spices. I cannot make it too spicy as kids cannot eat and as it’s salmon it’s better to keep it medium spicy and also it does not take much of Indian spices well.
So had to come up with some simple idea to satisfy everyone. Usually they put kokam into this kind of recipe, but I usually tend to add more as I love tangy things and my H does not like much. So, opened up the fridge to find fresh cranberry starring at me. It’s been sitting there for a while not used up.
Adding cranberry, I can add tangy tart flavor to this recipe and also control the amount as well. I didn’t add much, but it gave the exact flavor I was looking for and also didn’t overpower the dish.
You can very well replace salmon with any other fish and guess it will taste good with tuna as well. 🙂
- 3 Sockeye Salmon Steak/Fillet (removed the skin)
- 4-5 Fresh Cranberries chopped
- 1 Green Chili sliced
- 4-5 Curry Leaves
- 1/4 Inch Ginger grated
- 1 Small Onion sliced
- Salt as needed
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Mustard Seeds
- 1 Tsp Coconut Oil
- 1/4 Tsp Cumin Seeds crushed (skipped it this time)
- 1/4 Cup Grated Coconut (I used desiccated coconut powder)
- In a kadai, add oil, when hot add mustard seeds and when they start to sputter, add all the ingredients, mix well, cover and cook in low-medium flame stirring occasionally for about 10-12 mins or until the fish is cooked properly.
- Serve it with rice and sambar. I made sambar rice in IP (One Pot 😉 )