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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast all the dry spices in a skillet without oil for about 10 minutes over a low heat till they are all nice and toasted. | 2. Allow to cool and grind in a coffee grinder; set aside. | 3. Season salmon steaks with lemon juice and salt and apply spice mixture; allow to marinate for 10 minutes. | 4. Heat oil in a frying pan and shallow fry the salmon steaks over low heat. | 5. In a hot sauté pan heat oil. Add mustard seeds, ginger and curry leaves. Add in potatoes and salt to taste; cook for 5 minutes. | 6. Take it off the heat and add mustard cress to allow to wilt slowly without over cooking. | 7. In a hot pan add oil, mustard seeds, curry leave asafotida, turmeric, chilis, ginger and onion paste; cook till oil leaves the sides. | 8. Add in tomatoes and cook for another 5 minutes. | 9. Season with salt and sugar. | 10. Blend into a smooth chutney in a food processor or hand blender. | 11. In a deep pan heat 200 ml oil. | 12. Cut plantains with skin on into thin slices lengthwise with a mandolin or a Japanese slicer. | 13. Fry till golden yellow and season with salt and pepper. | 14. On a plate serve 50 gms potatoes in a cookie mould in the center. | 15. Arrange fish steaks over top and drizzle tomato chutney over the side. | 16. Place the plantain chips on top of the steak with a little more mustard cress and serve hot with a slice of lemon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poppy seed	2	teaspoons		29.4	1.5753	1.0074	2.3274
coconut	1/2	cup	grated	193.8	22.0362	1.3303	11.8958
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
red chilies	6 -8			-	-	-	-
cinnamon	1	inch		-	-	-	-
green cardamom	3			2420.8055	0.0	538.5612	13.6
clove	2	cloves		-	-	-	-
turmeric powder	1/2	teaspoon		2420.8055	0.0	538.5612	13.6
ginger	2	teaspoons	chopped	3.2	0.7108	0.0728	0.03
garlic	2	teaspoons	chopped	8.344	1.8514	0.3562	0.027999999999999997
red chili powder	1	teaspoon		2420.8055	0.0	538.5612	13.6
salmon steak	6		cut	2420.8055	0.0	538.5612	13.6
lemon	2			2.5617	0.8233	0.0972	0.0265
oil	30	ml		224.25599999999997	0.0	0.0717	25.4669
salt				-	-	-	-
yukon gold potato	300		boiled cut	2420.8055	0.0	538.5612	13.6
mustard seed	2	teaspoons		20.32	1.1236	1.0432	1.4496
ginger	2	teaspoons	chopped	3.2	0.7108	0.0728	0.03
curry leaf	2	sprigs		2420.8055	0.0	538.5612	13.6
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
baby mustard cress	1	cup		2420.8055	0.0	538.5612	13.6
oil	30	ml		224.25599999999997	0.0	0.0717	25.4669
mustard seed	2	teaspoons		20.32	1.1236	1.0432	1.4496
asafoetida powder	1/2	teaspoon		2420.8055	0.0	538.5612	13.6
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
green chilies	2			194.3028	48.0	0.0	0.0
tomato juice	200	g	canned	34.0	7.06	1.7	0.58
curry leaf	2	sprigs		2420.8055	0.0	538.5612	13.6
red onion paste	1			2420.8055	0.0	538.5612	13.6
ginger	1/2	inch		3.2	0.7108	0.0728	0.03
plantain	2			436.76	114.1662	4.654	1.3246

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.