Fish Fry

This recipe makes the fish pieces become tender and succulent, not to mention the fact that salmon is a good source of omega 3 fatty acids.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.

Mix red onion, garlic, salt, paprika, cayenne, black pepper, cumin powder and vegetable oil in a bowl.

Note: You can prepare this marinade the night before you cook it and it will come out just fine. Don't leave it in the fridge for longer than overnight because then the fish will fall apart when you are frying the pieces. 

Cut the salmon into 2-inch pieces.

Add fish pieces to the marinade and gently toss to coat the fish pieces. Cover with plastic wrap and let it marinate for 2-4 hours in the refrigerator.

Heat 1 tablespoon of oil in a wok or skillet over medium high heat. When the oil is hot, add the marinated fish.

Fry until the fish is cooked thoroughly, while stirring occasionally. Garnish with cilantro and serve.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.