Chetinaad Spiced Salmon Steaks, Mustard Cress Potatoes , Tomato
- Ready In:
- 2hrs
- Ingredients:
- 33
- Serves:
-
6
ingredients
-
Chettinad spice
- 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
-
salmon
- 6 salmon steaks, cut on the bone
- 2 lemons, juice of
- 30 ml oil
- salt
-
Potatoes
- 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
-
Tomato chutney
- 30 ml oil
- 2 teaspoons mustard seeds
- 1⁄2 teaspoon asafoetida 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
- 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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RECIPE SUBMITTED BY
hi
my name is ashish ...well a chef by profession and in love with spice ...curry being my back ground as i am from india makes me all the more a lover of good spices and bold flavours ...i cook to live and i live to cook....i am sharing a few ideas . my concept about food is that it should taste good and look great ...as a chef at restaurans or at home it is always great to see a 'OH MY GOD ' expression on peoples faces thats what i like to do . i hope my recipe collection will help some one out there .
my recipes are based on ayurvedic principals so there is a lot of use of color and diffrent flavours ...fusion will also be seen as i mix recipes and idea from all over asia to come up with the best combinations possible .
hope u all like it ...thanks