We do have quite a lot of fish- no wonder that I call our’s a fishy family. After coming to the UK, salmon has occupied a very special place in our hearts. I know, many find the smell too strong- But I believe that once the cooking is over, it does taste great. One of Dinesh’s colleagues and his wife once came to our house for lunch. The husband was a self professed salmon hater- his wife could never get him to have it (though we did not know about it). But it was a really pleasant surprise to see him actually giving it a go- probably, he was trying to be courteous to his hosts(us, of course)- but, wonder of wonders, he had not one but four helpings of it- would’nt you say, a bit too much even for the sake of courtesy!!! I think, maybe because the cooking process was actually over before they had arrived, it did not smell that much. And the taste is actually awesome. He was hooked since that day.
Moreover it is such a healthy fish as well, with its high protein and low fat levels and its high omega3 fatty acids content. The Japanese use it raw in many of their sushi dishes. Salmon has a nice flavour of it’s own and can be prepared any way you like; from plain pan- fries to spicy curries.
As for us, all four of us adore it. We have loads of it, and I literally mean loads. Sometimes we buy one whole fish, which is actually quite big, considering the size of our family and pig out on it with various dishes. In fact, Rengoni often refer’s to it as her favourite fish and usually enquires if it is the light fish (salmon ) that is going to be served.
500 gms of fish( I used salmon, but any other can be substituted)
4-5 medium sized potatoes, halved and boiled
2 handfuls of fresh spinach leaves, roughly chopped
2 cloves of garlic, crushed
1 whole red chilli
1tsp cumin seeds
1 bay leaf
1 tsp turmeric powder
2 tsp cumin powder
1 tsp garam masala powder
1 tsp tomato puree
salt to taste
2 tblsp of cooking oil
Boil the potatoes and peel them. I used new potatoes, and kept the skins, which were very light, on. I had washed them really well before boiling. Crush them a little, and do not mash them.
Rub a little turmeric powder and some salt on the fish pieces. Heat the oil in a pan, fry them and keep them aside.
In the same oil, add the cumin seeds, bay leaf and whole red chilli. When they splutter, add the crushed potatoes and garlic and stir for a minute.
Add the tomato puree, turmeric and cumin powders and stir for 1/2 a minute. Add 1 and 1/2 glasses of water and the chopped spinach. Season with salt and simmer for two minutes.
Add the fried fish and simmer for another 2-3 minutes, until the oil begins to rise to the top. Add the garam masala powder, simmer for a few seconds and it’s done.
Serve hot with plain rice and salad.