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6 pieces fresh salmon cleaned and rinsed
Marinate fish with half tsp ground ginger garlic, salt, 1tbspn masala, ½tsp jeera pdr, few drops lemon juice, for about ½ hour
Fry fish and keep aside.
2 ½ cup Tastic rice, rinsed
Add 5 tsp rough salt,
1 cinnamon stick and 1 bayleaf,
½ tsp turmeric pdr and ½ tsp egg yellow food colouring, cooked in pressure cooker for
8 minutes, strain and keep aside.
3/4 cup brown lentils, rinsed and boiled with 1/2 tsp salt and 1/4 tsp turmeric powder and 1/4 tsp of ginger garlic, until tender, strain.
Tomato Chutney
3 tbspn Oil
½tsp jeera, mustard, soomph seeds, few dhunia seeds
½onion finely sliced
2 dry chillies
2 bayleaves
Few curry leaves
1tsp ground ginger garlic paste
3tbspn masala/curry powder
8 tomatoes grated or finely chopped
1tsp tomato paste/sauce
Sprig of thyme
1 tsp chopped shallot
2 green chillies
Salt
Fresh Dhunia chopped
Few fresh mint leaves chopped
METHOD
Heat oil, add seeds when pops add the onions dry chillies, bayleaves, curry leaves
When onions are soft add the ground ginger garlic paste
Fry few seconds add the masala, stir and add the tomatoes
Add 1 tsp tomato paste/sauce, thyme, shallot, green chillies and salt to taste
Cook about 10 minutes, when tomatoes are cooked add the fried fish
Simmer for few minutes in chutney, turning over carefully
Add the lentils, stir into chutney
Add chopped mint leaves and fresh chopped dhunia.
In another large pot place some of the cooked chutney with fish then layer with the rice, then the chutney then rice until all is used up.
Make a well in centre and add half cup of water.
Steam in oven 180degree C for 15 minutes or until water is absorbed.
Serve with dhall and fresh carrot salad.
Prepared, tied and tested by: Shyama Maharaj
