Pan-Fried Salmon With Green-Coconut Chutney Recipe (2024)

I am sure they won’t have the same effect, but can one use dried curry leaves in place of the fresh curry leaves? I don’t have access to fresh curry leaves, unless I order online.

Hope some home or pro chefs who have made this chutney with dried coconut write in to share their methods -- eg presoaking, large or small cut coconut, addition of coconut or other oil ... or just forging ahead with the dried coconut as written ( Despite Nik Sharma's caveat not to do so) . I've used fresh coconut in other similar recipes, but find it adds a lot of time to the preparation.

Just to clarify, the tadka *can be* a "hot, bright red oil", but not exclusively so. This is just one kind. Tadka is the technique of tempering, whereby whole spices, powders, chillies or leaves are roasted briefly in a hot oil or ghee to release flavours before being poured over the dish. If red chilli goes into it, it'll be red, but if it's a curry leaf and chana dal tadka, there won't be much of a colour at all, certainly not red.

The chutney is great but did not come out as intended. I could only find frozen coconut puree, so it was somewhat watery with very little coconut flavor; my chutney ended up pretty thin, although the gingery kick was nice - no pepper as my toddler was eating it. It was a great accompaniment to the salmon. However, the method for crispy skin didn't work - maybe my salmon was too thick, but it ended up oily and took forever to cook. Went without tadka as extra oil was really not needed.

I ended of using dried coconut and it was still delicious. "Restaurant quality" said my family. Couldn't find curry leaves on short notice so just sprinkled some curry powder for the tasks.

When making this recipe for the second time I was surprised to find that the chutney was made with coconut. The first time I used a cup of frozen peas by mistake and it was great. Since I have not found frozen coconut locally and using fresh seems like a pain I will stick to using my frozen peas!

Out of 100 recipes on the NY Times tried so far, this is only one of two that have seriously let me down.I went with the fresh coconut. Followed the recipe to the letter. A huge effort, with results not worth what you can purchase is a sealed pouch at your local supermarket for 1/6th the price and none of the pointless effort.

Dried/desiccated coconut has a more intense and very different flavor from fresh or frozen coconut. I would not use it for this chutney - it could end up being too overpowering a flavor. I use shredded frozen coconut for most of my chutneys and for making coconut milk. It's easy to thaw in the refrigerator and use. Freeze dried curry leaves are okay to use, they will flavor the oil well. You will just need to use more and remove some of the leaves before serving.

Just to clarify, the tadka *can be* a "hot, bright red oil", but not exclusively so. This is just one kind. Tadka is the technique of tempering, whereby whole spices, powders, chillies or leaves are roasted briefly in a hot oil or ghee to release flavours before being poured over the dish. If red chilli goes into it, it'll be red, but if it's a curry leaf and chana dal tadka, there won't be much of a colour at all, certainly not red.

I freeze curry leaves. I find they retain flavor better that way!

I could marinate the fish with red pepper flakes and/or add the spices to the frying oil instead and not worry about the Tadka, just adds too much oil to the dish.

Can the green chutney be frozen?

Hope some home or pro chefs who have made this chutney with dried coconut write in to share their methods -- eg presoaking, large or small cut coconut, addition of coconut or other oil ... or just forging ahead with the dried coconut as written ( Despite Nik Sharma's caveat not to do so) . I've used fresh coconut in other similar recipes, but find it adds a lot of time to the preparation.

I am sure they won’t have the same effect, but can one use dried curry leaves in place of the fresh curry leaves? I don’t have access to fresh curry leaves, unless I order online.