Salmon Jalfrezi
Salmon marinated with Indian Spices and stir-fried with Onion, Chilli and Peppers
Servings: 4
Ingredients
Marinating the Salmon
- 500 gram Salmon
- 1 tspn ground cumin
- 2 tspn Kashmiri Chilli Powder
- 2 tspn ginger/garlic paste
- 1/2 tspn turmeric
- 1 tspn salt
Cooking the Jalfrezi
- 1 onion half finely chopped and half cubed
- 2 large garlic cloves minced
- 2-4 green chillies slit in half
- 4 small Roma Tomatoes skin removed and diced
- 1/2 cup chopped green bell pepper
- 1/2 tspn turmeric
- 2 tspn Kashmiri Chilli Powder
- 1 tspn garam masala
- 3 tbsp light olive oil or ghee
- juice of half lemon
Instructions
- Marinate the salmon with the cumin, chilli powder, turmeric, salt and garlic. Refrigerate for half an hour.
- Heat oil in a pan. Flash fry the fish and set aside
- In the same pan, fry the finely sliced onion until it's slightly brown, add the garlic. Add the tomato and cook until soft, about 5 minutes.
- Add the turmeric, chill powder, and garam masala. Cook for a minute
- Add the bell pepper, cubed onion and chilli. Add a few drops of water and allow to cook for about 8 minutes or until peppers are just cooked. Will still have a little crunch. If you prefer a more saucy dish add about a 1/4 cup of water when adding the onion and peppers.
- Drizzle the juice of half a lemon over the fish and serve. Season with more salt if required. Can be served with rice or naan bread
Notes
- Depending on how hot your prefer the dish you can add or reduce the amount of chilli and chilli powder
- I used Norwegian Salmon for this dish, it can be subsituted with any firm white fish