Ingredients: 1-1/2 lbs. salmon filets or steaks
Juice of 1 lemon
1 tsp. ground turmeric
Salt to taste
1 onion, chopped
1" piece fresh ginger root, peeled and chopped
6 cloves garlic, peeled and crushed
3 large tomatoes, chopped
1/4 to 1/3 cup oil
1 tsp. poppyseeds
1/4 tsp. crushed black peppercorns
1 Tbs. ground coriander
1 tsp. ground cumin
1/4 to 1/2 tsp. ground, dried red chilis, or to taste
1 cup frozen green peas, thawed and drained Preparation: Squeeze lemon juice over salmon and sprinkle with turmeric and salt. Let sit for approximately 15 minutes while you prepare the rest of the dish. Pour 1/4 to 1/3 cup oil into a pan over medium heat. Brown onion, garlic and ginger for approximately 5 minutes, until they are almost caramelized. Stir in poppyseeds and crushed black peppercorns and let cook a few minutes. Add coriander, cumin and red chilis, stirring constantly for about 5 minutes (cooking spices over heat releases all the aromas and flavors). Add tomatoes to the mixture, followed by salmon.Cover salmon with sauce and let cook, covered, approximately 10 to 15 minutes, until salmon is done. Add green peas for color and cook a few minutes longer. Chef's Notes: - If you're making this dish for novice curry eaters, you may want to use a little less red chili.
- Besides the peas, you can also add carrots to give it more color.
We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.chop 3 large tomatoes.
RESOURCES :
Guide to Indian Herbs
Model: 0888390777
Author: Raymond Stark
Savoring the Spice Coast of India: French Flavors from Kerala
Model: 0060192577
Author: Maya Kaimal
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
Raji Cuisine: Indian Flavors, French Passion
Model: 0060192224
Author: Raji Jallepalli with Judith Choate
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
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