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Chetinaad Spiced Salmon Steaks, Mustard Cress Potatoes , Tomato Recipe

Chetinaad Spiced Salmon Steaks, Mustard Cress Potatoes , Tomato Recipe

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Chetinaad Spiced Salmon Steaks, Mustard Cress Potatoes , Tomato

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Ingredients:

Serving

2 tsp poppy seeds
1/2 cup grated coconut
1 tsp fennel seed
1 tsp coriander seed
1/2 tsp cumin seed
6 -8 whole red chilies
1 inch cinnamon stick
3 green cardamoms
2 cloves
1/2 tsp turmeric powder
2 tsp ginger, chopped
2 tsp garlic, chopped
1 tsp red chili powder
6 salmon steaks, cut on the bone
2 lemons , juice of
30 ml oil
salt
300 g yukon gold potatoes, boiled and cut into cubes
2 tsp mustard seeds
2 tsp chopped ginger
2 sprigs curry leaves
2 tbsp oil
1 cup baby mustard cress
30 ml oil
2 tsp mustard seeds
1/2 tsp asafetida powder (optional)
1 tsp turmeric
2 green chilies
200 g canned whole tomatoes with juice
2 sprigs curry leaves
1 medium red onion paste
1/2 inch fresh ginger
2 plantains

Directions:

Roast all the dry spices in a skillet without oil for about 10 minutes over a low heat till they are all nice and toasted.
Allow to cool and grind in a coffee grinder; set aside.
Season salmon steaks with lemon juice and salt and apply spice mixture; allow to marinate for 10 minutes.
Heat oil in a frying pan and shallow fry the salmon steaks over low heat.
In a hot sauté pan heat oil. Add mustard seeds, ginger and curry leaves. Add in potatoes and salt to taste; cook for 5 minutes.
Take it off the heat and add mustard cress to allow to wilt slowly without over cooking.
In a hot pan add oil, mustard seeds, curry leave asafotida, turmeric, chilis, ginger and onion paste; cook till oil leaves the sides.
Add in tomatoes and cook for another 5 minutes.
Season with salt and sugar.
Blend into a smooth chutney in a food processor or hand blender.
In a deep pan heat 200 ml oil.
Cut plantains with skin on into thin slices lengthwise with a mandolin or a Japanese slicer.
Fry till golden yellow and season with salt and pepper.
On a plate serve 50 gms potatoes in a cookie mould in the center.
Arrange fish steaks over top and drizzle tomato chutney over the side.
Place the plantain chips on top of the steak with a little more mustard cress and serve hot with a slice of lemon.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7485.21 Kcal (31339 kJ)
Calories from fat	342.52 Kcal
		% Daily Value*
Total Fat	38.06g	59%
Cholesterol	442.62mg	148%
Sodium	121.57mg	5%
Potassium	978.46mg	21%
Total Carbs	1297.62g	433%
Sugars	409.37g	1637%
Dietary Fiber	239.1g	956%
Protein	456.26g	913%
Vitamin C	412mg	687%
Iron	132mg	733%
Calcium	1354.2mg	135%

Amount Per 100 g
Calories	2406.71 Kcal (10076 kJ)
Calories from fat	110.13 Kcal
		% Daily Value*
Total Fat	12.24g	59%
Cholesterol	142.31mg	148%
Sodium	39.09mg	5%
Potassium	314.6mg	21%
Total Carbs	417.22g	433%
Sugars	131.62g	1637%
Dietary Fiber	76.88g	956%
Protein	146.7g	913%
Vitamin C	132.5mg	687%
Iron	42.4mg	733%
Calcium	435.4mg	135%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

152.1

Points
173

PointsPlus

Good Points

saturated fat free,
low sodium,
high fiber

Bad Points

High in Sugar

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