Recipe submitted by – Rahul Banerjee
Salmon : 500gm
Yoghurt (Greek preferred) : 200gm
Onion pasted : 4-5 tablespoons
Ginger Garlic pasted : 3 tablespoons
Turmeric Powder : 2 teaspoon
Coriander Powder : 2 teaspoon
Dried Red Chili powder : 1 ½ (or according to your taste)
Dried Red Chili : 2
Cardamom : 2
Cinnamon : 1 stick
Clove : 2
Whole Cumin seeds : 1 teaspoon
Garam Masala powder : 1 teaspoon
1. Marinade the fishes with 1 teaspoon salt and 1 teaspoon
turmeric powder and leave aside for about 10-15 mins.
2. In a hot wok, heat 3-4 tablespoon of Mustard Oil and when the
oil is hot, fry the fishes on both sides. Remember not to
overcook. Only a short session in the oil is required for the
foreign fresh fishes. Take out the fishes when done and set
3. In the same wok, pour 1 tablespoon of oil and let it heat up. Put
the Dried Red Chili (broken into pieces) and the whole Garam
Masala. As soon as these crackle up, put the onion, give it a bit
of swirl and put the ginger-garlic paste in. Fry these well but
not too red. Now add rest of the spices and salt and cook well.
The absorbed oil should begin to come out.
4. When the oil is released, remove the wok from the flame and
add the yoghurt. Put back on low flame, mix well and leave
with lid on for about 15 mins.
5. Now add some water, give it a nice swirl before you put in the
fried fish pieces and let it mix well and boil up again. Let the
mixture boil for 1-2 mins, and not more than that after which
you can safely turn off the heat and bring the wok down.
Author Speaks: Rahul suggests that you can add some poppy
paste in the onion, ginger, garlic mix to give the dish an added X-Factor.