Quick Baked Salmon

1 large salmon fillet - 700 gms or so
pepper- freshly ground as needed
salt- as needed
lime juice - 1 tbs
curd - 2 tbs
turmeric powder - 1/8 tsp
cumin powder - 1/8 - 1/4 tsp
chillie powder - 1/2 - 1 tsp
dill leaves - freshly chopped as needed (optional)
olive oil - as needed (optional)

Method:

Mix all the above ingredients and apply on the clean fillet. Keep it aside, if possible for 15 - 20 mts. Bake in a pre heated 350 degrees oven, till done.

I line a tray with foil, folding the edges, place the fillet in it and bake. It prevents the juices from flowing and half way through baking, I flip the fillet and baste it with the juices or olive oil. The fish is done when it flakes easily with a fork. I cook mine a little extra - 30 mts in the oven, flip it after 15-20 mts. If the oven is drying up the juices, I just turn the oven off and let the fish cook. It all depends on your oven, so stay close to your fish :)

Served mine with rice, and a salad made with lots of thinly sliced red onions or shallots, hot green thai chillies, vinegar/ lime juice, oil and salt, hand mixed to get all the juices mingle and marry !!!

Finger licking results guarenteed !!!! Bet you can't top that hey.....

FISH MOLLY- FISH IN SPICED COCONUT MILK

This is my version of fish molly. Since I experiment with different spices each time I make it it's more of a fusion version a not authentic kerala style.

Ingredients:

1/2- 3/4 Kg King Fish cleaned and cubed,
marinate the fish with
1/4 tsp turmeric,
1 tsp pepper powder,
salt,
lemon juice to make a paste- you may also add the below mentioned ingredients:

1/2 tsp chillie powder/paparika,
1/4 tsp (roasted) cumin powder,
1/8 tsp asafoetida,
1/4 tsp garlic powder,
1.4 tsp ginger powder,
1//8 tsp powdered (roasted) fenugreek seeds
you may use whole garlic and ginger instead of the powder, in which case it has to be ground to a paste.

Marinate the fish for at least half an hour,

2 cups of sliced onions,
11/2 cup of sliced tomatoes,
5-6 shallots/ pearl onions,
curry leaves - 4-5 stems,
1/2 tsp mustard seeds,
1/2 tsp cumin seeds,(optional)
1/2 tsp fenugreek seeds,(optional)
4 tbs of coconut oil (preferable),
2 1/2 heaped tsp of coriander powder,
1/4 tsp of turmeric powder,
1/2 tsp pepper powder
1-2 green chillies (optional)
1/2 tsp garam masala (optional)
Whole spices - 3 cloves, 3 cardamoms, 1 cinnamon stick
3-4 tbs of julienned garlic and ginger
Salt to taste
1 can of coconut milk- if the thick cream has condensed on top of the can seperate it.

Method:
Shallow fry fish lightly in coconut oil  and keep it aside. In the same oil splutter mustard, fenugreek and cumin seeds.Add the whole spices, half the curry leaves, saute the ginger, garlic, shallots, onions with salt- till fragrant.
Add the powdered spices- turmeric, coriander roasting slightly, add the tomatoes and green chillies and let it cook slightly, add the fried fish pieces, and pour the light coconut milk  and cook till the fish is done- flesh is opaque and flakes easily. Add the garam masala and rest of the curry leaves and the thick coconut milk and simmer it for 5 mts. Add more salt if needed.

Serve with dinner rolls, appam, rice.

P.S. I added a tsp of crushed kasori Methi or dried fenugreek leaves and it was a really good. I have to confess I can't help experimenting with different spices and so if I don't write down my recepies soon (which I never do) I can't cook the same flavour twice!!!