Fish cooked with spices and made into a spicy curry makes all the difference; King Fish, Spanish Mackerel, and Snapper are to name a few.
Some fish taste best when they are deep fried in oil at high temperature at first and gradually lowering the temperature. Salmon, king of all fish rich in Omega, doesn’t taste good when it’s deep fried. However, when it’s is baked in the oven, the taste and aroma that comes off are beautiful.
In the sub-continent and Sri Lanka, fried fish is something people relish daily with rice and curry. As for vegetarians, pappadam is a must with the daily intake of food, and for non-vegetarians, fried fish is a necessary accompaniment to go with the rice. In the past, I cooked spicy Salmon curry with evaporated milk, curry powder, and spices. Recently I decided to bake the Salmon fish. To my surprise, everyone who tasted the Salmon enjoyed it.
- 500 gm – Salmon Cutlets
- 1 Tsp – Ginger powder
- 1 Tsp – Garlic powder
- 1 Tsp – Onion powder
- 2 Tsp – Curry powder
- ½ Tsp – Turmeric powder
- 2 Sprig – Rosemary
- Salt to taste
- ¼ – Red Capsicum
- ¼ – Green Capsicum
- ¼ – Yellow Capsicum
- ¼ – Onion
Wash Salmon and pat dry in a paper towel. Rub with garlic powder, ginger powder, and onion powder all over. Add turmeric powder, curry powder and salt and coat the fish. Cover and marinate in the refrigerator for at least 15 minutes.
Cut ¼ of red capsicum, yellow capsicum and green capsicum into long strips. Slice ¼ of red onion; Cover roasting tin (or baking tray) with baking paper. Arrange the fish, capsicum, onion, and rosemary and place the tin in a preheated oven,180° C. Cover the top with another baking paper and bake for 35 minutes. At the end leave the fish for a few minutes in the oven and remove it.
- Use baking paper instead of aluminium foil for crispy skin.
- Capsicum and onion get cooked in the oil generated from the fish. You can add the capsicum and onion after 20 minutes for tender vegetables.
- Adding garlic, ginger and onion powder first to the fish before turmeric and curry powder ensures that the fish is coated well with these spices.
- I use King’s Curry powder, which is available in Sri Lankan spice shops. You can use any other mild to hot curry powder.