Indian Poached Salmon

By sallycohen

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

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

Preparation

Step 1

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.