16oz salmon filet
4 tbsp vegetable oil
2 tomatoes, quartered
1 onion, sliced
10 curry leaves
2 green chilies
1 inch cubed fresh ginger, peeled and sliced
¼ turmeric powder
¼ tsp chili powder
7oz coconut milk
7oz water
1 tbsp lemon juice
1 tbsp vinegar
salt
Directions
Heat vegetable oil in a large frying pan. Add diced red onion to hot oil and sauté. Add ½ teaspoon of garlic and ½ teaspoon of ginger and sauté until brown. Add chopped tomatoes and continue to sauté. Season with a pinch of salt, then add the sliced green chilies, turmeric powder and a touch of red chili powder. Last, add the curry leaves and 7oz of water.
Quarter the salmon into cubes and add to the pan. Let cook for a minute or two, turn the salmon and continue to cook for an additional 3 minutes. Add the coconut milk, lemon juice and a touch of vinegar. Continue to simmer for 2 to 3 minutes.
Serving
Serve with basmati rice and enjoy.
Serves: 2
Chef Sanjiv Dhar shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.
This is a simple kebab from traditional Indian kitchens, where the chicken is first marinated in garlic, ginger and cardamom to give it an incredible flavor.
1lb chicken tenders
1 ½ tsp ginger-garlic paste
1 ½ tsp salt
2 tbsp salad oil
5 tbsp gram flour
½ cup heavy cream
2 tbsp white pepper powder
½ cup cheese blend
1 egg
1 tsp green cardamom powder
Meyer Lemon Risotto with Peas and Seared Sea Scallops
Ingredients
1 cup Arborio rice
1/2 cup fresh Peas (blanched)
6 large scallops
2 qts fish or vegetable stock
2 tbsp butter to cook rice
2 Meyer lemons
2 shallots
2 tbsp grated parmesan cheese
¼ cup white wine
2 tbsp extra virgin olive oil