I am one of those rare Bengalis who does not have an inborn love for fish. Most Bengalis I know can live, eat and sleep fish such is their love for this aquatic species. In recent years, I have actually started liking it, thanks to 'acquired taste' phenomenon and gradually proving myself to be an 'authentic bangali' ! Almost unbelievable for people who have seen me grow up and know how I used to detest it.
This was my first time making salmon and I was skeptical. The smell when I cooked took all my tension away, superactivated my olfactory nerves and brought me back sweet memories of my mother's repeated requests ''Please try my fish curry once..''! I could not wait to sit down for our dinner.
Try it. Be creative, play with the spices and see it for yourself.. And yes, do not forget to share your thoughts on this with us.
- Salmon 1 lb (Replace it with chicken, any other kind of fish or even veggies of your choice)
- Lemon juice (2 -3 tbsp)
- Cumin powder (1 tbsp)
- Onion- 1 large (1/2 of it chopped)
- Ginger paste (2tsp)
- Garlic paste (2tsp)
- Tomato- 1 medium sized
- Green chillies (2-3)
- Coriander seeds (1/2 tsp)
- Cumin seeds (1/2 tsp)
- Ghee (1tsp)
- Mustard oil (1 tsp)
- Turmeric powder(1 tsp)
- Cayenne powder(1 tsp)
- Roasted cumin and coriander powder (2 tsp)
- Marinade medium sized pieces of salmon with lemon juice and cumin powder for ~25 mins.
- In the meantime, blend tomato, onion (1/2), ginger, garlic and green chillies to make a paste.
- Heat ghee and oil together and fry other half of the onion till its brown.
- Add corinader and cumin seeds and let it splutter.
- Add the paste and fry for sometime ( ~3-4 minutes).
- Add turmeric, cayenne and roasted cumin and coriander powder. Mix well.
- Add the marinaded fish and let it cook for 15 mins in medium flame. You might have to check in between as fish cooks relatively faster and cooking time depends on stove kind and heat.
- Remove from heat and keep covered for 2-3 minutes.
- Serve with rice or chapati or couscous or quinoa.
|Salmon do Pyaza served with brown rice|
Ajanta from Walnut Creek