Chetinaad Spiced Salmon Steaks, Mustard Cress Potatoes , Tomato

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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.