Goan Salmon Vindaloo

Ingredients:

2 pounds bonesless skinless Salmon cut into even sized rectangles

2 large red onions finely diced

1 teaspoon mustard seeds

1 teaspoon fenugreek seeds

2 teaspoon turmeric

1 teaspoon black pepper

2 teaspoons cayenne powder

2 teaspoons Sesame oil

1 teaspoon tamarind pulp

For the Vindaloo paste

2 teaspoon whole black pepper

5 dried red chillies

1/2 teaspoon cumin seeds

2 sprigs curry leaves

1 head garlic peeled

1 tablespoon vinegar - Rice vinegar

2 cups tomato paste

2 tablespoon tamarind pulp

Directions:

Vindaloo paste:

• Dry roast whole black pepper, dried red chilis,cumin seeds and curry leaves

• Add the garlic and gently roast

• Add 1/4 cup water and steam entire mixture

• Add the tamarind pulp and vinegar

• Grind to smooth paste and set aside

Salmon marinade:

• Place Salmon in a bowl

• Add 1 teaspoon oil and add turmeric 1 teaspoon, 1 teaspoon ground black pepper, 1 teaspoon tamarind paste and mix and refrigerate for two hours

Directions for sauce:

• Heat remaining oil in a deep nonstick pan

• Add the mustard seeds and fenugreek seeds - allow to splutter and add the onions and brown gently

• Add remaining turmeric and 2 teaspoon cayenne and brown lightly for 5 minutes

• Add 2 cups of water, Vindaloo paste and all the Tomato paste and allow to simmer

• Add salt to taste and gently add the Salmon

• Allow sauce to simmer gently and cook the Salmon

• Serve with your favorite rice, bread,polenta or quinoa dish.

This dish is very special as I have not always been a fan of seafood, but the spices and vinegar in this dish elevate this dish to a delight to our taste buds and something that will nourish our bodies.It is important to choose wild caught fish as opposed to farm raised, to ensure the right balance in omega fatty acids. The dish is rich in omega fatty acids that help promote cholesterol balance , heart health, plus the health of your hair, skin and nails. As always my wish is that you live long and strong!

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