Chetinaad Spiced Salmon Steaks, Mustard Cress Potatoes , Tomato

Made This Recipe? Add Your Photo

Total Time
2hrs
Prep
1 hr
Cook
1 hr

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.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  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.