Thursday, March 12, 2009

Salmon masala

Chop two large yellow onions, cook in oil until partly caramelized. At the start of cooking the onions, add salt, garam masala, black pepper, cayenne, garam masala, balti seasoning, cardamom, cumin, a few fennel seeds, nutmeg, and more garam masala. Lightly toast 1/2 cup cashews. When onions are transluscent, add 2 cloves minced garlic, cashews, and some more garam masala. (Our garam masala jar does not pour easily.)

Once onions are at the desired level of caramelization, add 1/2 cup each of plain yogurt and tomato sauce. If you use cream instead of yogurt, add lemon juice or a little vinegar for acidity. Stir together with the onions until heated and taste. You’ll probably decide you went too lightly on the spices and salt, so add more. If your tomato sauce is unsweetened, add a little honey. If you used too much cayenne, add yogurt and tomato sauce. When satisfied, take the sauce off the heat.

In a skillet, cook 1 pound skinned salmon fillet in oil with salt, garam masala, and dill. When almost done, bring sauce back to hot, stir in 1 large diced tomato, and remove from heat. If you got nice color on the salmon, put the salmon on a large platter and pour the sauce around it. If you started with (or ended with) small salmon pieces, mix the salmon into the sauce. Serve with rice and naan.

2 comments:

irilyth said...

Does this make a tikka masala sauce, like the tikka masala sauce from India Palace? 'cause that's what I personally want. Yum!

Michael said...

I don't know the particulars of the masala sauce from India Palace as opposed to other masala sauces, but yes. To make it more standard-restaurant-like, leave out the onions, cashews, and fresh tomatoes, and add a lot more salt.