Chetinaad Spiced Salmon Steaks, Mustard Cress Potatoes , Tomato |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a good recipe from the south of India. Good for fish lovers who like bold flavours and want to eat healthy. The recipe is complete with just a few steps and the ingredients are simple and blend well together. Reminds me of me as a trainee in the Connemara hotel in Chennai where I learned it. It was hot and work load was immence but the learning was great. Ingredients:
2 teaspoons poppy seeds |
1/2 cup grated coconut |
1 teaspoon fennel seed |
1 teaspoon coriander seed |
1/2 teaspoon cumin seed |
6 -8 whole red chilies |
1 inch cinnamon stick |
3 green cardamoms |
2 cloves |
1/2 teaspoon turmeric powder |
2 teaspoons ginger, chopped |
2 teaspoons garlic, chopped |
1 teaspoon 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 teaspoons mustard seeds |
2 teaspoons chopped ginger |
2 sprigs curry leaves |
2 tablespoons oil |
1 cup baby mustard cress |
30 ml oil |
2 teaspoons mustard seeds |
1/2 teaspoon asafetida powder (optional) |
1 teaspoon 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:
1. 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.
2. Allow to cool and grind in a coffee grinder; set aside.
3. Season salmon steaks with lemon juice and salt and apply spice mixture; allow to marinate for 10 minutes.
4. Heat oil in a frying pan and shallow fry the salmon steaks over low heat.
5. 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.
6. Take it off the heat and add mustard cress to allow to wilt slowly without over cooking.
7. In a hot pan add oil, mustard seeds, curry leave asafotida, turmeric, chilis, ginger and onion paste; cook till oil leaves the sides.
8. Add in tomatoes and cook for another 5 minutes.
9. Season with salt and sugar.
10. Blend into a smooth chutney in a food processor or hand blender.
11. In a deep pan heat 200 ml oil.
12. Cut plantains with skin on into thin slices lengthwise with a mandolin or a Japanese slicer.
13. Fry till golden yellow and season with salt and pepper.
14. On a plate serve 50 gms potatoes in a cookie mould in the center.
15. Arrange fish steaks over top and drizzle tomato chutney over the side.
16. 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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