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Amritsari salmon

Amritsari tawa salmon with pindi channa

In this dish the salmon fillets are marinated with a mixture of Indian spices and then pan fried and served over a bed of spicy chickpeas curry and rice
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Author indrani

Ingredients

For salmon marination

  • Salmon pieces (4)
  • Ajwain or carom seeds (1 tsp)
  • Dry mango powder (1 tsp)
  • Coriander powder (1 tsp)
  • Red chilly powder (1/2 tbsp)
  • lemon juice (2 tsp)
  • sea salt (1 tsp or as per taste)
  • Dry fenugreek leaves (1 tsp)
  • Mustard oil (1 tbsp)
  • Turmeric powder (1/4th tsp)
  • All spice powder (1 tsp)
  • Ginger garlic paste (1 tbsp)

Chickpeas curry

  • Chickpeas (2 cups boiled)
  • Onions finely chopped (1 cup)
  • Ginger julienne (1 tbsp)
  • Green chilies chopped (1 tbsp)
  • Tomato puree (1/2 cup)
  • Tomatoes chopped ( 1/2 cup)
  • Kasuri methi (1 tbsp)
  • dried mango powder (1 tsp)
  • Red chilly powder (1/2 tbsp)

Instructions

Preparation of fish

  1. Marinate the fish pieces for 30 minutes to an hour.
  2. Heat the pan on high flame.
  3. Add a tbsp of oil
  4. Shallow fry the fishes on a hot pan on low flame ,flipping the sides after two minutes.

Preparation of chickpeas curry

  1. fry the chopped onions till translucent
  2. Add the chopped tomatoes
  3. add the ginger and fry
  4. Add salt to taste
  5. Add the tomato puree and cook till the tomatoes and onions blend in the curry.
  6. Add the red chilly powder and the other spices.
  7. Add the chickpeas and saute for 5 minutes.
  8. Add 1/2 cup of warm stock and cover cook for another 10 minutes.
  9. Add green chilies  and plate