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This recipe is a fiery inspiration from the coastal cuisine of India. It is a mind-blowingly hot dish! So, tone down the heat by reducing the chilli content or leave it out entirely.
Difficulty: Moderate
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| INGREDIENTS |
| Salmon Fillets - 1 kg , cut into 2" cubes |
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Onions - 3, medium, peeled and quarted
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Garlic - 6 cloves, peeled and chopped
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Red Bell Pepper - 1 medium, cut into 1" cubes
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| Green Bell Pepper - 1 medium, cut into 1" cubes |
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Tomato Paste - 3 tablespoons
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| Chilli Powder - 1 teaspoon |
| Tomato - 2 medium, cut into eighths |
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Cornstarch - 2 tablespoons
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| Lemon juice - 1 tablespoon |
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Salt, Pepper and sugar
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| Coriander leaves - 1 tablespoon, chopped |
| Spring Onions - 1 tablespoon, chopped |
| Black Sesame Seeds - 2 teaspoons, toasted |
| White Sesame Seeds - 2 teaspoons, toasted |
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| METHOD |
| Sprinkle salt and pepper over salmon and then coat with the cornstarch. Shallow fry till just done, about 2 minutes. Remove from pan and set aside. Drain oil from pan. Keeping the heat at medium high, add the onion, stir for a minute and then add garlic. When softened, add the tomato paste and chilli powder, if using. Continue stirring for another couple of minutes. Add lemon juice, salt to taste and 1 teaspoon of sugar. Stir and add both peppers and tomatoes. Gently, stir in the cooked salmon and adjust seasoning. Turn off heat, stir in coriander leaves and spring onions and sprinkle the top with the black and white sesame seeds. |
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| TO TWEAK THIS |
| It works very well with firm, white fish fillets and shrimps. Different coloured peppers make it even more attractive. |
