Indian Poached Salmon

Notes: Panchphoran Vali Macchi In Bengal, the five whole spices frequently used as a \arka (page 10) for seasoning fisli and vegetables are fennel, fenugreek, halon- ji, cumin and mustard seeds. These seeds may be bought pre- mixed and are collectively known as panchphoran. Of course, you can just as easily mix your own. They provide the main flavour here, along with ginger and garlic. The fish 1 have chosen to use is salmon, as it holds its shape and has a fine flavour. However, you could use thick pieces of fi!letted haddock, halibut or cod as well. Serve with any rice dish and perhaps Stir-Fried Cauliflower with Ginger (page 44). Categories: Seasonings Keywords: Salmon Indian

Indian Poached Salmon
Indian Poached Salmon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 750

    g/l l/2l b salmon (preferably the thick centre section),

  • skin removed

  • Salt

  • Freshly ground black pepper

  • 4

    tablespoons vegetable oil

  • 1/4

    teaspoon cumin seech

  • J/ 4 teaspoon brown mustard seeds

  • J/ 4 teaspoon fennel seeds

  • Pinch fenugreek seeds

  • Pinch kalonji

  • / \ large onion, peeled and cut in half lengthways and then cross

  • ways into thin half-rings

  • A -icm/1 l/2in cube of fresh ginger, peeled and cut into very thin

  • slices and then into very fine slivers

  • 450

    g/li b fresh spinach, trimmed and finely shredded

  • 8

    canned plum tomatoes, chopped, or fresh tomatoes, peeled and

  • de-seeded

  • J25ml/4JI ounce double cream

  • 1

    M teaspoon cayenne pepper, or to taste

Directions

Cut the salmon crossways into 5 or 6 slices (as many as there are people). Pull out bones, if any, with a pair of tweezers. Sprinkle salt and pepper on both sides of the fish pieces and set aside for 20 minutes or longer. Heat the oil in a very large frying pan or a very wide saute pan over medium-high heat. When very hot, add the cumin, mustard seeds, fennel, fenugreek and kalonji. Stir once or twice and quick- ly add the onion and ginger. Stir until the onion just starts to btown, then add the spinach. Saute for about 5 minutes, then add the tomatoes. Continue to saute for another 4 to 5 minutes. Add the cream and 475ml/16fl oz water, cayenne, 1 tsp salt, and some black pepper. Stir to mix and bring to a simmer. Simmer, uncov- ered, over low heat for 5 minutes. (This much of the recipe can be done ahead of time.) Just before you sit down to eat, bring the sauce to a simmer again. Lay the fish pieces in a single layer over the sauce. Spoon some of the thinner, more watery parts of the sauce over the fish. Cover. Simmer for 5 to 10 minutes, or until the fish has just cooked through.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: