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. ---------------------------------------------------------------------------
Nutrition
Ingredients
