We have been making different kinds of fish over the years, and some of the recipes are already on this website.
This one is very special to me as its taught to me by a friend from my long gone youth! My friend is a vegetarian who doesn’t even eat fish and for her to produce this for our family at a ‘dawat’ was even more admirable. I have been badgering her about how she got it so right, without being able to taste a morsel.
Me thinks the secret is in the love she puts into her cooking.
- 2lb (1kg) salmon or other choice of fish cut into small cubes
- 3 tsps finely crushed garlic
- 1.5 tsp salt
- 3 tsp lemon/lime juice
- qtr tsp turmeric
- 2 tsp cumin powder
- 2 tsp dry coriander powder
- 3 tsp dry fenugreek
- 2 tbs finely sliced fresh coriander
- 1 tsp red chillie powder
- 1 tsp crushed green chillies
- 1 tsp black pepper powder
- 2 tbs oil for marinade
- some oil for shallow frying
Wash the salmon in cold water and drain in a colander, pat dry and keep aside in a bowl.
Place all other ingredients into a small chopper and blitz together until well mixed up. Or place in a jar, close the lid and shake all the ingredients together to mix.
Pour the mixture over the fish, coat the fish all over and marinate for 30 minutes.
Place some oil into a non-stick frying pan, lay out fish pieces 2 inches apart, fry on one side for 2 minutes, turn and fry on the other side for another minute or until fish changes colour. Carry on frying in batches until all the fish is done.
Remove onto a serving platter, garnish with spring onion or sliced onions and fresh sliced coriander (optional).
Serve piping hot.
This dish can be enjoyed as a starter or with a naan if served as a main. Make sure to make some chutneys to go with it.