Co­conut Milk Poached Salmon

Cosmopolitan (India) - - HOT LIST -

IN­GRE­DI­ENTS: 1 salmon fil­let 400ml co­conut milk 1 cin­na­mon quill 4 green car­damom pods 10 black pep­per­corns ¼tsp

fenu­greek seeds 5 cloves ¼tsp mus­tard seeds ¼tsp cumin seeds 1tbsp oil 6-7 curry leaves ¼tsp co­rian­der seeds 1tsp wild rice

Caramelised Onion Puree: 1 medium brown onion 3-4 gar­lic cloves 1cm piece of gin­ger 1tbsp tomato paste

1tsp cumin pow­der 1tsp co­rian­der pow­der 2tbsp co­conut milk 2tbsp veg­etable oil ½tsp mus­tard seeds 5-6 curry leaves ¼tsp turmeric pow­der ½tsp red chilli pow­der 1tsp su­gar ¼tsp salt

Co­conut Ve­lute: 1 shal­lot 10gms but­ter ¼tsp salt ¼tsp turmeric 5gms corn­flour ¼tsp cumin pow­der ¼tsp co­rian­der pow­der

METHOD: 1 Heat oil in a small saucepan and add mus­tard seeds, cumin seeds and curry leaves. 2 In a large saucepan, add co­conut milk, cin­na­mon, car­damom, pep­per­corns, fenu­greek seeds, cloves and co­rian­der seeds. Add the mus­tard and cumin oil, and lower the salmon fil­let skin on. Cook in an oven at 43 de­grees cel­sius for one hour. Scoop the salmon out, flake us­ing del­i­cate hands, and set aside.

3 In a saucepan, heat oil and add mus­tard seeds and curry leaves. Add finely chopped gin­ger and gar­lic and sauté. Add onion and turmeric. Then add the tomato paste, chilli pow­der, cumin and co­rian­der pow­der, and sauté. 4 Add co­conut milk, prefer­ably from the salmon, su­gar, salt and cook un­til the mix­ture re­duces. Set aside.

5 For the ve­lute, in a saucepan add but­ter and sauté chopped shal­lots. Add turmeric pow­der, cumin and co­rian­der pow­der and pour the co­conut milk from the salmon. 6 Pour in the corn­flour dis­solved in cold wa­ter. Once it thick­ens take it off the heat and strain. 7 In a hot pan, heat oil un­til smok­ing and deep fry wild rice. 8 In a deep dish, place flaked salmon, pour ve­lute around the salmon and add a dol­lop of caramelised onion puree on top. Gar­nish with puffed wild rice.

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