C46 Macchli Zul (Salmon)

This is a close representation of a restaurant curry for which I use frozen salmon for convenience. Macchli means 'fish' and Zul or Jhol means a 'thinnish' sauce. It is a lightly spiced curry with sliced onions cooked in a tangy tomato sauce with prawns.

Ingredients

For 1	Continued...
2 tbspn oil	¼ tspn ground cumin
25 gm onions (prepared weight)	¼ tspn black onion seeds
½ tspn ginger (chopped)	150 ml tinned chopped tomatoes
½ tspn garlic (crushed)	1 portion pre-cooked salmon
¾ tspn tandoori masala spice mix (see note 1)	6 - 10 pre-cooked prawns
½ tspn paprika	300 ml c46 curry base sauce (see note 2)
¼ tspn ground coriander	¼ tspn salt
	1 tbspn tamarind juice (see note 3)

Preparation

De-frost the prawns for 2 - 3 hours and then pour off any accumulated water or follow the packet instructions.
Chop 20 gm of tamarind block into small pieces and put into a small bowl adding 50 - 60 ml of boiling water. Set aside for between 15 and 30 minutes, mashing a few times. Finally press through a sieve to remove the debris and seeds - this should produce about 1 tbspn of thick juice. Then dilute the thick juice with 30 ml of water.
Microwave the frozen salmon as instructed on the packaging. It can be slightly undercooked as it will receive further cooking during the curry making process. I put the frozen salmon fillet/steak into a microwavable dish, add 2 tspn of lime juice, cover with cling film (pierce it a few times) and microwave for about 3¾ min at 800 W. Cut into bite-sized pieces.
Slice the onion.
Chop the ginger.
Crush the garlic.
Optionally press the chopped tomato through a sieve to remove the pips and skin etc. This is not essential but makes a smoother sauce and is therefore recommended.

Cooking - approx 8 min

Over a medium flame heat the oil and fry the onions, stirring regularly, for 2 min.
Stir in the ginger and garlic a cook, stirring, for about 15 seconds.
Stir in the tandoori masala, paprika, ground coriander, ground cumin and black onion seeds and cook, stirring, for about 30 seconds.
Add the chopped tomato and cook, stirring, for 1 min.
Add the pre-cooked salmon, pre-cooked prawns, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding a little c46 base sauce as needed to maintain a thin sauce.
Stir in the tamarind juice and cook, stirring occasionally, for 1 min.

Serving

Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Tandoori masala spice mix can be purchased at some supermarkets or any Asian outlet.
(2) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.
(3) Tamarind block can be purchased at some supermarkets or any Asian outlet.

The main ingredients

Click image to Enlarge

The finished meal

Tandoori Masala

Click image to Enlarge

Tamarind

Click image to Enlarge

Salmon

Click image to Enlarge

Prawns

Click image to Enlarge