This was the one of the best recipes of the 3 recipes, I could attend the Live Demo of. I don’t have to convince you much as the name says it all. Yes a Salmon preparation with full on amritsari twist, If you love pindi chole and fish then this fusion is just perfect for you. Pindi channa is cooked separately and Tawa salmon is cooked separately, and then arranged to create this Amritsari Tawa Salmon. This recipe is presented as it , as per the demo recipe i saw in the live cooking session at Masterclass at Foodhall
Ingredients for 1 portion recipe
- Tawa Salmon
- Norwegian Salmon fillet ( with skins cut into pieces )- 3 pcs
- Ginger Garlic paste – 1/2 tsp
- Carom seeds – 1/4 tsp
- Red chilli powder 3/4 tsp (Kashmiri lal mirch suggested for color)
- kasturi methi (dried & crushed ) – 1/2 tsp
- garam masala – 3/4 tsp
- dry mango powder – 1/4 tsp
- turmeric powder – 1/4 tsp
- lemon juice – 1 tsp
- besan 1/2 tsp
- mustard oil – 1 tbsp
- Chana Pindi
- boiled channa – 100 gm
- ginger garlic paste – 1 tsp
- Red Chili powder – 1/4 tsp
- Coriander powder – 1/2 tsp
- Garam Masala powder – 1/2 tsp
- Amchur powder – 1/2 tsp
- Vegetable oil – 1 tbsp
- black salt , coarse salt to taste
- lemon juice – 1 tbsp
- Onion rings – a few
- Vegetable oil for grilling the fish and frying onions.
Method & Preparation
Mix all the dry spices , besan , mustard oil & lemon juice and make a marinade.Rub the marinade on the Salmon and keep aside for an hour.
In a pan heat oil and fry the ginger garlic ginger paste. when the raw smell of the ginger garlic disappears add all the spice powders. Fry the spice powder for a minute. Add the boiled chickpea and mix it well with the Masala. Add black salt and check for seasoning. let the Chana cook for 5-7 minutes in the masala on a low flame. Add lemon juice to the chana and mix it well. cut onion into slices and fry the onion rings.
Heat a non stick pan , brush very lightly vegetable oil to offer an oil base to the Salmon. Only one thing needs to be taken care of while placing the salmon in the pan is that cook the skin side first for around 3 minutes and then cook for another 2 minutes on the medium heat after turning it. It should feel firm to touch but not hard , try not to overcook salmon so that it retains its moisture and is juicy while you eat and remains soft.
Present it on a bed of Chana pindi , topped with fried onion rings garnished with mint ( green chillies & lime is optional if you want ).Serve it with golden fried poories as per the chefs recommendation.
Frankly speaking this was the best ever fish dish i had so far and something i feel i can easily cook at home and the best part is a 120 gm pack is available in Meat market at Foodhall. so shopping for perfect salmon is also sorted.