Salmon Curry Soup
Preparation Time: 45 minutes
- 1 stick butter
- 2 tblsp flour
- 1 tblsp corn meal
- 1/2 pound salmon, preferably boned
- 4 cups water
- 4 cups yogurt
- 2 tsp salt
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp cardamom seeds
- 1 tsp fenugreek seeds
- 2 tsp turmeric
- 4 tblsp parsley, finely chopped
- 1 clove garlic, finely chopped
- Cut the salmon into bite-size pieces.
- Grind the seeds together to powder.
- Melt the butter in a tall, heavy pan over low heat.
- Mix the flour into the butter, stirring constantly, until completely absorbed (about 2 minutes)
- Add the corn meal and mix well.
- Pour the water into the butter slowly, stirring constantly.
- Pour the yogurt into the butter slowly, stirring constantly.
- Add the salmon, salt, garlic, and spice mix.
- Simmer uncovered over medium heat for ten minutes, stirring every minute or two.
- Add the chopped parsley and simmer for another five minutes. The salmon will be flaky and tender when done.
- Serve hot or warm.
A couple of months ago a friend of mine unloaded some frozen, locally-caught salmon steaks on me, and I started looking for a good cream of salmon recipe. This is what I came up with.
Serve hot, and consider adding freshly-made croutons, corn chips, or tortilla chips on the side.
I’ve found that it freezes well also. It makes a great lunch for Lenten Fridays, although with a half-cup of butter and the cream-line yogurt that I use for this recipe, a sacrifice it isn’t.