I am constantly thinking of new ways to fuse Indian with Western dishes. On my last trip to Mumbai I ate Tandoori Pomfret for the first time. Who would believe that such masalas would compliment fish so nicely. On a recent trip to the Bulkley Valley in northern B.C., my family rained the riches of some freshly caught river salmon on me and so the East met West with this delicious new experiment.
Tandoori Salmon
2 cups of fresh salmon chunks
Marinade in 1 cup of fresh dahi or yogurt
1/2 bunch of chopped fresh coriander leaf ( cilantro )
2 heaping tbsp of tandoori masala
mix well and refrigerate
dice one whole yellow onion
fry in 2 tablespoons of ghee or clarified butter on medium heat until lightly browned
add fish chunks and marinade
stir and simmer covered over medium heat until half cooked (approx 7 minutes)
remove lid and cook for 5 more minutes, allowing the marinade reduce to a thick gravy
Serve with Jeera Rice and Beet Green Saag (see offerings page for recipes)
