Ingredients:
- 4 medium salmon steaks
- 4 tbsp cooking oil
- 1/2 lemon, juiced
- 1.5 tsp salt
- 1 tsp black pepper
- 4 to 6 tbsp water, to blend
- Garnish: Lemon slices and coriander leaves
Masala (spices)
- 1/2 cup grated/shredded coconut
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp poppy seeds
- 1 tsp fennel seeds
- 3 green cardamom
- 3 whole cloves
- 1/2 tsp turmeric powder
- 1 inch cinnamon stick (or 1/2 tsp ground cinnamon)
- 3 whole, dried red chilies
- 2 tsp ginger paste
- 2 tsp garlic paste
- a pinch of salt & pepper
Directions:
- Roast dry masala (spices) in a skillet without oil for about 5-6 minutes over low heat till slightly browned and toasty.
- Remove spices from heat, allow to cool completely before adding water and blending till smooth in a spice blender.
- Wash, clean and pat dry salmon steaks.
- Coat spice paste on salmon steaks and allow to marinate for at least 2 hours.
- Heat a heavy bottomed skillet over medium. Once hot, add oil and marinated salmon.
- Cook salmon and spices till oil separates. That would take about 15 minutes.
- Sprinkle salt and black pepper as needed. Squeeze in lemon juice just before serving.
- Garnish with lemon slices and coriander leaves. Best eaten hot with chapati or basmati rice, with a serving of cool salad.