Chetinaad Spiced Salmon Steaks, Mustard Cress Potat

Name: Chetinaad Spiced Salmon Steaks, Mustard Cress Potatoes , Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons poppy seeds; ½ cup grated coconut; 1 teaspoon fennel seed; 1 teaspoon coriander seed; ½ teaspoon cumin seed; 6 -8 whole red chilies; 1 inch cinnamon stick; 3 green cardamoms; 2 cloves; ½ teaspoon turmeric powder; 2 teaspoons ginger, chopped; 2 teaspoons garlic, chopped; 1 teaspoon red chili powder; 6 salmon steaks, cut on the bone; 2 lemons, juice of; 30 ml oil; salt; 300 g yukon gold potatoes, boiled and cut into cubes; 2 teaspoons mustard seeds; 2 teaspoons chopped ginger; 2 sprigs curry leaves; 2 tablespoons oil; 1 cup baby mustard cress; 30 ml oil; 2 teaspoons mustard seeds; ½ teaspoon asafetida powder (optional); 1 teaspoon turmeric; 2 green chilies; 200 g canned whole tomatoes with juice; 2 sprigs curry leaves

Servings: persons

2 teaspoons poppy seeds
½ cup grated coconut
1 teaspoon fennel seed
1 teaspoon coriander seed
½ teaspoon cumin seed
6 -8 whole red chilies
1 inch cinnamon stick
3 green cardamoms
2 cloves
½ teaspoon turmeric powder
2 teaspoons ginger, chopped
2 teaspoons garlic, chopped
1 teaspoon red chili powder
6 salmon steaks, cut on the bone
2 lemons, juice of
30 ml oil
salt
300 g yukon gold potatoes, boiled and cut into cubes
2 teaspoons mustard seeds
2 teaspoons chopped ginger
2 sprigs curry leaves
2 tablespoons oil
1 cup baby mustard cress
30 ml oil
2 teaspoons mustard seeds
½ teaspoon asafetida powder (optional)
1 teaspoon turmeric
2 green chilies
200 g canned whole tomatoes with juice
2 sprigs curry leaves
1 medium red onion paste
12 inch fresh ginger
2 plantains

1
Roast all the dry spices in a skillet without oil for about 10 minutes over a low heat till they are all nice and toasted.
2
Allow to cool and grind in a coffee grinder; set aside.
3
Season salmon steaks with lemon juice and salt and apply spice mixture; allow to marinate for 10 minutes.
4
Heat oil in a frying pan and shallow fry the salmon steaks over low heat.
5
In a hot saute pan heat oil.
6
Add mustard seeds, ginger and curry leaves.
7
Add in potatoes and salt to taste; cook for 5 minutes.
8
Take it off the heat and add mustard cress to allow to wilt slowly without over cooking.
9
In a hot pan add oil, mustard seeds, curry leave asafotida, turmeric, chilis, ginger and onion paste; cook till oil leaves the sides.
10
Add in tomatoes and cook for another 5 minutes.
11
Season with salt and sugar.
12
Blend into a smooth chutney in a food processor or hand blender.
13
In a deep pan heat 200 ml oil.
14
Cut plantains with skin on into thin slices lengthwise with a mandolin or a Japanese slicer.
15
Fry till golden yellow and season with salt and pepper.
16
On a plate serve 50 gms potatoes in a cookie mould in the center.
17
Arrange fish steaks over top and drizzle tomato chutney over the side.
18
Place the plantain chips on top of the steak with a little more mustard cress and serve hot with a slice of lemon.

1055

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: 2 teaspoons poppy seeds, ½ cup grated coconut, 1 teaspoon fennel seed, 1 teaspoon coriander seed, and more.

Yes, Chetinaad Spiced Salmon Steaks, Mustard Cress Potatoes , Tomato falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chetinaad Spiced Salmon Steaks, Mustard Cress Potatoes , Tomato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions