I bought tuna fish and pink wild salmon (canned products) first time. Any simple recipe to suit Indian taste?

Here is one for you called ';Indian Tuna Fry';





Ingredients:





Canned tuna - 200 gm


Oil - 1 tbsp


Onion(sliced) - 1 no


Turmeric powder - 1/2 tsp


Chilly powder - 1 tsp


Garam masala powder -1tsp


Chopped coriander leaves -2tbsp


Salt - As required





Heat oil in a kadai or a pan.





2)Add the sliced onions and fry, till it becomes slightly brown.





3)Add turmeric powder ,chilly powder,garam masala powder and stir for 2 min.





4)Add tuna,chopped coriander leaves and salt.





5)Fry till it becomes slightly brown.








Another one is called ';TUNA CURRY';





12 ounces canned tuna (drained)


1 small onion


1 small tomato


1 small green chili pepper


3 tablespoons vegetable oil


1 tablespoon curry powder (adjust to taste)


1/2 teaspoon salt (adjust to taste)


1 teaspoon sugar


1 tablespoon lemon juice





Heat the oil in a frying pan.


Add the Tuna carefully.


Add the curry powder, salt and mix well.


Stir the tuna regularly until well fried (aprx. 5 min.).


Add the tomato, chili, onion, sugar and lemon juice.


Keep stirring the mix until the onions soften and the mix is well cooked.


Serve with bread or rice.








Enjoy!





I will give you a link to some more Indian tuna recipesI bought tuna fish and pink wild salmon (canned products) first time. Any simple recipe to suit Indian taste?
i like the previous idea! :) but i think it would also be nice to add chickpeas to it.





aside from that, i'd suggest mixing the fish in with this dish called ALOO BONDA. i've tried making plain potato balls but spices give it its oomph! the fish will make it almost richer and salty in the right dimensions.








i found this recipe for ya, source is below (i'm not plaigarizing) :)





Ingredients:


2 or 3 medium potatoes (boiled and peeled and loosely mashed)


1/2 tsp. of cumin and mustard seeds each


fresh green chili chopped finely - to taste


1/2 tsp. each ginger %26amp; garlic(finely chopped)


3/4th cup Chopped Onions


1/4 tsp. turmeric powder


1/2 cup. cilantro leaves (chopped)


Salt to taste


2 tbsp. Lemon juice


1 1/2 cups besan -chickpea flour available in our store


1 tsp. Cayenne Pepper


1/4 tsp. baking Soda


Oil for deep frying - use a wok for frying





Method:


1. Heat about two tablespoons of oil. Add mustard seeds and when the seeds start to crackle, add the cumin seeds, green chili, salt, ginger and garlic. Fry for a few seconds and add onions and turmeric powder. When the onions start to turn brown add cilantro and lemon juice and the potatoes. Mix well and turn off the heat. Let this mixture cool. Shape into small balls.


2. Make a thick batter with Besan/Chickpea flour, salt, red chili powder, baking soda and water.


3. Heat the oil for 10 to 15 minutes on medium heat. When the oil is hot, Dip the potato balls into the batter and carefully drop in the oil. Turn it every four minutes and remove from oil when it turns golden brown.


4. Serve with tamarind or green chutney.





take note: appetizers like these is good with quality milk tea/ nai cha (it even says so on the site)





hope that helped :)I bought tuna fish and pink wild salmon (canned products) first time. Any simple recipe to suit Indian taste?
300 grams (about 12 oz.) tuna in oil


1 cup(s) grated coconut


1 teaspoon(s) garlic chopped


1 teaspoon(s) ginger chopped


4 green chilli(es) chopped


1 onion(s) chopped


1 teaspoon(s) coriander powder


陆 teaspoon(s) turmeric powder


2 teaspoon(s) red chilli powder


1 tablespoon(s) tamarind paste


1 sprig(s) curry leaves


陆 cup(s) water


salt to taste





Make a coarse paste with coconut and the rest of the ingredients, except tamarind paste, water and curry leaves. Add very little water while grinding if required. Remove the paste into a pan. Add the water, tamarind paste and curry leaves. Mix well and bring to a boil.


Open the tuna can(s) and drain off the oil. Add tuna to the gravy in the pan. Cover and cook for about 6 minutes or till the tuna is cooked and coated with the gravy.


TIPS:





This curry is supposed to be spicy and tangy. However the amount of chillies and tamarind can be reduced or increased as desired.


Fresh tuna will taste very good in this recipe.





Tandoori Salmon recipe





Description





Ingredients


4 salmon filets (skin on - about 4 oz each)


1/2 cup plain low fat yogurt


1 tbsp fresh coriander or parsley, chopped


1 tbsp lemon juice


1 garlic clove, minced


2 tsp ginger, minced


1 tsp ground cumin


1 tsp paprika


1/2 tsp turmeric


pinch of salt and pepper





Preparation


Place the salmon filets skin side down in a shallow container. Combine the yogurt, coriander, lemon juice, garlic, ginger, cumin, paprika, turmeric, and salt and pepper and whisk all these ingredients together. Pour it over the salmon, cover and marinate in the refrigerator for a couple of hours or preferably overnight.





Place the salmon, skin side up, on a well oiled grill over medium heat and cook for approximately 5 minutes. Turn over and baste with the remaining marinade and cook for another 5 minutes or until the salmon flakes easily with a fork. Serve with rice and a vegetable or salad and you have a quick and tasty meal for four.
Indian Spiced Wild Salmon with Kachumber Salad





Makes 2 servings











2x 175g (6 oz) fillets of fresh wild Alaska salmon


2 Tbsp. lemon or lime juice


陆 Tbsp. ground coriander


陆 Tbsp. whole cumin seeds


salt and freshly ground black pepper





Kachumber Salad (a tangy, fresh relish)








2 tomatoes, chopped


1 small onion, chopped


录 cucumber, chopped


2 - 3 Tbsp. chopped fresh coriander


1 small green chilli, deseeded and chopped


a few thin slices of red chilli


2 mini naan breads, to serve








Sprinkle the salmon fillets with lemon or lime juice, then rub with the ground coriander and whole cumin seeds. Season with a little salt and pepper.


To make the salad combine all the ingredients in a bowl, season with a little salt and cover until ready to serve.


Put the salmon fillets onto a microwave-safe plate, cover loosely with microwave-safe film and microwave on HIGH for 3 minutes. Allow to stand for 2 minutes and then check if thoroughly cooked. (Alternatively bake the fish at 190掳C / 375掳F.


Warm the naan bread in a toaster or under the grill, then serve with the salmon and kachumber.








( i realise you have canned salmon, so you would just not follow the cooking instructions!)





ENJOY!





JM
mix the tuna and salmon in a large bowl, remove any spine bones from the salmon, add 1 cup of chopped onions, curry,black pepper and cayenne pepper, add 4 eggs mixed well, and 2 cups of cracker crumbs ( i like townhouse the best ) now mix all of this together well, make pattys and brown them in a skillet with a little olive oil till they are golden brown,