Salmon Fish Curry & Fry with Boiled Egg – South Indian Style
For Fish Curry
For Salmon Fish Fry
For Boiled Eggs
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Ingredients
Chop shallots and tomatoes. Peel garlic (can microwave for for easy peeling). Cut salmon into cubes and clean. Soak tamarind in warm water and extract the pulp. Cut raw mango into pieces.
Cook Rice and Eggs
Put rice to boil in a pot. Place eggs in an egg cooker with water and turn it on.
Prepare Fish Curry Base
Heat 2-3 tablespoons of cooking oil in a clay pot over medium heat. Add vadagam and let it splutter. Add peeled garlic and chopped shallots. until translucent (approximately ). Add chopped tomatoes and until soft and the oil separates (approximately ).
Cook the Curry
Pour the tamarind extract into the pot through a strainer. Add turmeric powder, chili powder, and salt. Mix well. Bring the curry to a boil, then heat and let it for until it thickens slightly and the raw smell of spices disappears. Add the raw mango pieces and a slit green chili. Cook for a few minutes until mango softens slightly. Gently add the salmon cubes to the curry. Cook for another until the fish is cooked through and the mango is tender. Add fresh curry leaves and a small piece of jaggery (if using) to balance the flavors. Mix gently. Turn off the stove and cover the pot.
Fry Salmon Fish
While the curry is cooking, some salmon pieces with fish fry masala. Heat oil in a separate pan and shallow fry the salmon until golden brown and cooked through (approximately per side). Add a few curry leaves to the frying fish for extra aroma.
Serve Lunch
Serve the hot fish curry with rice, fried salmon, and boiled eggs.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
Variations
Simple ways to adapt this recipe.
- Add brinjal or drumstick to the fish curryCustomise
- Make egg podimas instead of boiled eggsIngredient swap
Helpful Tips
Small details that can improve the final result.
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