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.
My Private Note
Units: US | Metric
- 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
- 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
- 1Roast all the dry spices in a skillet without oil for about 10 minutes over a low heat till they are all nice and toasted.
- 2Allow to cool and grind in a coffee grinder; set aside.
- 3Season salmon steaks with lemon juice and salt and apply spice mixture; allow to marinate for 10 minutes.
- 4Heat oil in a frying pan and shallow fry the salmon steaks over low heat.
- 5In a hot sauté pan heat oil. Add mustard seeds, ginger and curry leaves. Add in potatoes and salt to taste; cook for 5 minutes.
- 6Take it off the heat and add mustard cress to allow to wilt slowly without over cooking.
- 7In a hot pan add oil, mustard seeds, curry leave asafotida, turmeric, chilis, ginger and onion paste; cook till oil leaves the sides.
- 8Add in tomatoes and cook for another 5 minutes.
- 9Season with salt and sugar.
- 10Blend into a smooth chutney in a food processor or hand blender.
- 11In a deep pan heat 200 ml oil.
- 12Cut plantains with skin on into thin slices lengthwise with a mandolin or a Japanese slicer.
- 13Fry till golden yellow and season with salt and pepper.
- 14On a plate serve 50 gms potatoes in a cookie mould in the center.
- 15Arrange fish steaks over top and drizzle tomato chutney over the side.
- 16Place the plantain chips on top of the steak with a little more mustard cress and serve hot with a slice of lemon.
Browse Our Top Saltwater Fish Recipes
You Might Also Like...View All Saltwater Fish Recipes
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:
baby mustard cress