A keralan recipe from ” Mowgli Street Food” by Nisha Katona. The recipe is good with any fish or white meat.
Ingredients
- 2 green cardamom pods crushed
- 2.5 cm f fresh root ginger
- 2 garlic cloves
- 1 small cinnamon stick
- 4 skinned salmon fillets
- ½ lemon
- 3 tbsp vegetable oil
- 1 small green chilli pierced
- 1 tbsp yellow mustard seeds
- 200 g canned chopped tomatoes
- ¼ tsp ground turmeric
- ½ tsp Chilli powder
- 1 tbsp black treacle/molasses
- 100 g spinach washed and shredded
- Juice of ½ lemon
- ½ tsp salt
- 2 tbsp pomegranate seeds
- ½ bunch of fresh coriander roughly chopped
Servings:
Instructions
- In a large pot set over a high heat, add the cardamom pods, ginger, garlic, cinnamon stick and 1 litre/35 fl oz/4¼ cups water and bring up to the boil. Reduce the heat to low and add the salmon, ensuring it is completely covered with the liquid.
- Cover with a lid and simmer gently for 5 minutes or until the salmon is cooked through and tender. Remove the salmon from the liquid and set aside to cool.
- Put the vegetable oil in a large non-stick frying pan and set over a medium-high heat. When hot, add the green chilli and yellow mustard seeds and fry until the seeds pop and turn dark brown.
- Turn the heat down to medium and add the chopped tomatoes, ground turmeric, chilli powder and black treacle and continue to cook for 5 minutes.
- Add the spinach, lemon juice and salt. Once the spinach has wilted down (about 3 minutes), add the poached salmon and cook for 5 minutes, or until the salmon is cooked through.
- Finish with the pomegranate seeds and fresh coriander just before serving.
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