Cooking Instructions
- 1.Gather the ingredients.
- 2.Pat the salmon dry with paper towels. If you have time, let the salmon sit out at room temperature for up to 30 minutes.
- 3.Season the salmon fillets on both sides with salt and pepper.
- 4.Set a large heavy skillet or cast-iron pan over medium heat and add the oil. Allow it to preheat for a few minutes until the oil starts to shimmer.
- 5.Add the salmon skin-side down, and sear for 4 to 5 minutes or until the skin is nicely browned and releases easily from the pan.
- 6.Flip the salmon fillets and cook for another 1 to 2 minutes or until they reach an internal temperature of 125 F.
- 7.Transfer the salmon fillets to a serving plate and let them rest for 5 minutes. Serve with lemon wedges to squeeze over the fillets.
- 8.In a pan, heat oil and add onions
- 9.Now add masala paste to onions and stir it well.
- 10.After stirring it add 3 tbsp tamarind extract while balancing it with putting jaggery.
- 11.Add the crab and a pinch of salt.
- 12.Now add water and cover it.
- 13.For tempering -
- 14.In a tadka pan add oil and Guntur chili paste.
- 15.Add the tempering to the crab.
- 16.Then add 5 tsp of tamarind extract jaggery and lime juice.
- 17.Again cover it and let it simmer.
- 18.After a while take out the crabs and add a spoon of coconut cream in curry.
- 19.Again add crabs and little lime juice.
- 20.Serve hot.
Ingredients
- Four (approximately 7-ounce) salmon fillets, skin on
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper, or more to taste
- 4 lemon wedges, for serving
