Fish Curry With Mustard And Curry Leaves Recipe
Fish Curry With Mustard And Curry Leaves Recipe
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Ingredients:
- 1 1/2 pounds of salmon, cubed
- 3/4 teaspoon turmeric
- 1/2 teaspoon red cayenne pepper (more or less to taste)
- 1 teaspoon salt plus 1/2 teaspoon extra
- 2 to 3 tablespoons fresh lime juice
- 2 tablespoons oil
- 1 teaspoon black mustard seeds
- 10 to 20 curry leaves
- 1 or 2 dried red chilies
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 4 ripe tomatoes, very finely chopped (think food processor) or 3/4 cup jarred tomatoes
- 2 tablespoons freshly chopped cilantro
Cooking Instructions:
- Place the salmon in a mixing bowl and sprinkle with the turmeric, cayenne pepper, teaspoon of salt and lime juice and set aside for 10 to 15 minutes.
- Heat the oil and add in the black mustard seeds and wait until the mustard seeds begin to crackle. Add in the curry leaves, dried red chilies and the ginger and saute well.
- Stir in the tomatoes and cook until soft and saucy, add in about a half cup of water and bring to a simmer.
- Add in the salmon and let it simmer for 8 to 10 minutes until cooked through. Serve with rice or your choice of accompaniment.
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About The Author

Panlasang Pinoy Recipes is a food blog created to share a collection of local and foreign recipes that have been modified to suit Filipino taste. This blog was started in 2012. The recipes here are a compilation of those obtained from different food blogs.
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Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More