A LITTLE INDIAN SPICE IN YOU MOUTH ENJOY DAN:

SALMON KAILA IN PANCH PHORON SAUCE by CHEF DAN:

Serves 4

 INGREDIENTS:

4 (6 Oz) salmon fillets (about 1-inch thick)

1 teaspoon (EACH) turmeric, coarse salt

1 tablespoon olive oil, plus 2 teaspoons

2 teaspoons panch phoron (recipe to follow)

2 teaspoon tomato paste

1 ripe tomato sliced into 8 wedges

2 tablespoon plain Greek yoghurt

2 teaspoons smoky paprika

1 onion, thinly sliced

1-inch fresh ginger, grated

3 cloves garlic, finely chopped

2 red chilies, de-seeded and sliced

1 teaspoon garam masala

1 tablespoon dried coriander

DIRECTIONS:

1.   Rub salmon fillets with 1/2-teaspoon salt and turmeric.

2.   Heat 1 tablespoon oil in a skillet over medium-high heat.

3.   Add fillets: and cook one minute on each side; set aside

4.   Place 2 teaspoons oil and Punch Phoron In a pan and cook 30 seconds.

5.   Add onion, garlic and stir in tomato paste, and remaining turmeric.

6.   Stir–fry for1 minute, and then add remaining salt and paprika.

7.   Bring to a boil, cook on high for 2 minutes, remove from heat and stir in yoghurt and simmer for 1 minute.

8.   Transfer salmon to the sauce, and completely coat each piece.

9.   Bring to a boil and then turn down heat, cover and simmer for 15-18 minutes, stir in tomatoes half way through.

10.                Transfer to a serving plates, sprinkle with chilies, garam masala and coriander.

INDIAN 5 SPICE PANCH PHORAN:

1 Tablespoon (EACH) black mustard seeds, nigellla (onion) seeds, cumin seeds, fennel seeds, and fenugreek seeds.

1.   In a dry cast-iron skillet toast the seed until they pop or when they state to small good.

2.   Cool and grind together in a coffee grinder.

      ENJOY DAN:                BON-APPETITE!!