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 Time20minutes
Cook Time30minutes
Total Time50minutes
Servings2
Authorindrani
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
Marinate the fish pieces for 30 minutes to an hour.
Heat the pan on high flame.
Add a tbsp of oil
Shallow fry the fishes on a hot pan on low flame ,flipping the sides after two minutes.
Preparation of chickpeas curry
fry the chopped onions till translucent
Add the chopped tomatoes
add the ginger and fry
Add salt to taste
Add the tomato puree and cook till the tomatoes and onions blend in the curry.
Add the red chilly powder and the other spices.
Add the chickpeas and saute for 5 minutes.
Add 1/2 cup of warm stock and cover cook for another 10 minutes.