Salmon Kalia In Panch Phoron Sauce Recipe

Name: Salmon Kalia In Panch Phoron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (6-ounce) salmon fillets (about 1 inch thick); 1 teaspoon salt, divided; 3/4 teaspoon ground turmeric; 1 tablespoon vegetable oil, divided; 4 cups thinly sliced onion (about 1 large); 8 ounces peeled Yukon gold potato, cut into 1/4-inch strips; 1 pound tomatoes; 2 cups (1/2-inch) cubed zucchini; 1 cup water; 2 teaspoons paprika; 1 teaspoon minced peeled fresh ginger; 3 garlic cloves, minced; 2 tablespoons plain low-fat yogurt; 5 serrano chiles, halved and seeded; 1 medium tomato, cut into 1/2-inch thick wedges (about 8 ounces); 3 tablespoons chopped fresh cilantro

Servings: persons

6 (6-ounce) salmon fillets (about 1 inch thick)
1 teaspoon salt, divided
3/4 teaspoon ground turmeric
1 tablespoon vegetable oil, divided
4 cups thinly sliced onion (about 1 large)
8 ounces peeled Yukon gold potato, cut into 1/4-inch strips
1 pound tomatoes
2 cups (1/2-inch) cubed zucchini
1 cup water
2 teaspoons paprika
1 teaspoon minced peeled fresh ginger
3 garlic cloves, minced
2 tablespoons plain low-fat yogurt
5 serrano chiles, halved and seeded
1 medium tomato, cut into 1/2-inch thick wedges (about 8 ounces)
3 tablespoons chopped fresh cilantro

1
Rub salmon fillets with 1/2 teaspoon salt and turmeric; cover and refrigerate 5 minutes. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fillets; cook 1 minute on each side. Remove fillets; cover and set aside. (Fish need not be fully cooked.)
2
Combine 2 teaspoons oil and Panch Phoron Blend in pan; cover and cook for 30 seconds, shaking pan constantly. Add onion and potato; stir-fry for 6 minutes or until vegetables begin to brown, stirring frequently.
3
Place 1 pound tomatoes in a food processor; process until pureed. Add 1/2 teaspoon salt, tomato puree, zucchini, and the next 4 ingredients (zucchini through garlic) to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in yogurt until well blended.
4
Return the fillets to the pan, carefully nestling them into the vegetable mixture. Arrange the chiles and tomato wedges on top of the vegetable mixture; cover and cook 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with Garam Masala and cilantro.

659

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 6 (6-ounce) salmon fillets (about 1 inch thick), 1 teaspoon salt, divided, 3/4 teaspoon ground turmeric, 1 tablespoon vegetable oil, divided, and more.

Yes, Salmon Kalia In Panch Phoron Sauce 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!

Salmon Kalia In Panch Phoron Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions