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    You are in: Home / Recipes / Chetinaad Spiced Salmon Steaks, Mustard Cress Potatoes , Tomato Recipe
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    Chetinaad Spiced Salmon Steaks, Mustard Cress Potatoes , Tomato

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    chef ashish damle's Note:

    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.

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    Units: US | Metric

    Chettinad spice



    Tomato chutney


    1. 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. 2
      Allow to cool and grind in a coffee grinder; set aside.
    3. 3
      Season salmon steaks with lemon juice and salt and apply spice mixture; allow to marinate for 10 minutes.
    4. 4
      Heat oil in a frying pan and shallow fry the salmon steaks over low heat.
    5. 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. 6
      Take it off the heat and add mustard cress to allow to wilt slowly without over cooking.
    7. 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. 8
      Add in tomatoes and cook for another 5 minutes.
    9. 9
      Season with salt and sugar.
    10. 10
      Blend into a smooth chutney in a food processor or hand blender.
    11. 11
      In a deep pan heat 200 ml oil.
    12. 12
      Cut plantains with skin on into thin slices lengthwise with a mandolin or a Japanese slicer.
    13. 13
      Fry till golden yellow and season with salt and pepper.
    14. 14
      On a plate serve 50 gms potatoes in a cookie mould in the center.
    15. 15
      Arrange fish steaks over top and drizzle tomato chutney over the side.
    16. 16
      Place the plantain chips on top of the steak with a little more mustard cress and serve hot with a slice of lemon.

    Ratings & Reviews:


    Nutritional Facts for Chetinaad Spiced Salmon Steaks, Mustard Cress Potatoes , Tomato

    Serving Size: 1 (346 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 529.8
    Calories from Fat 278
    Total Fat 30.9 g
    Saturated Fat 8.5 g
    Cholesterol 59.0 mg
    Sodium 149.7 mg
    Total Carbohydrate 42.7 g
    Dietary Fiber 5.9 g
    Sugars 15.0 g
    Protein 24.6 g

    The following items or measurements are not included:

    green cardamoms


    curry leaves

    baby mustard cress

    curry leaves

    onion paste

    fresh ginger

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