1. Salmon, 2 big slices  or 2 cans of salmons.
2. Onions, medium, 3, diced finely.
3. Green chilies, 2, slit into 2.
4. Chili powder, 1/2 teaspoon.
5. Turmeric powder, 1/4 teaspoon.
6. Fennel seeds, 1/2 teaspoon.
7. Curry leaves, a handful.
8. Chopped cilantro for garnishing.
9. Ginger-garlic paste, 1 teaspoon.

Cook the salmon with just enough water to cover them along with the turmeric.  Once the fish is cooled, drain the water, and shred them finely. Heat a pan with a tablespoon of oil. Once the oil is hot, add the fennel seeds and fry for a few seconds. Add the diced onions and curry and sauté for a few minutes until they are translucent. Now add the green chilies, ginger-garlic paste, chili powder, and salt and keep sautéing until the spices lose their raw smell.  Add the salmon now, mix everything well, and cook on low flame for 10-12 minutes until the salmon absorbs all the flavors and the dish turns dry. Garnish with chopped cilantro and serve hot with rice and any spicy gravy.


Bhawya Sankar said...

Super sis :) puttu looks yummy..

nandoos Kitchen said...

lovely puttu.

Hamaree Rasoi said...

Scrambled salmon looks simply delicious and mouthwatering.

Shama Nagarajan said...

yummy puttu dear

Poornima Nair said...

Love salmon and this sounds delicious!