As I have told you in my earlier posts, I have bunch of recipe request to be posted, so following week I will try to dedicate myself for all your recipes request…Thanks to all who requested for recipes and waiting so patiently, I am truly touched by the love, and support you give me. Let’s kick start with a recipe which is very healthy and completely a guilt free dish and anyone can enjoy them without any hesitation along with rice or on its own. This recipe is requested by one of my loyal reader of this blog ‘Mrs.Anuksha’ couple of months back. Somehow, it took me this long to get to this.
Trust me folks, It’s very tasty and if you like fish, this is the perfect recipe for you. Here I have used Salmon fillets, and instead of grilling them in a pan, I baked them in the oven. Note that I also tested this recipe using halibut with excellent results or you can also make with any whole fishes like tilapia, kingfish, pearlspot, pomfret in the same way and if you get some banana leaf, that adds a little bit of the exotic to this already fantastic dish. The banana leaf imparts an amazing flavor to the fish. If you can’t, use aluminum foil for wrapping and rest assured, minus the banana leaf flavor.
Recipe for Masala Baked Salmon /Baked Salmon With Indian Spices
Preparation Time : 30 minutes
Cooking time : 15 minutes + 20 minutes for baking
Makes : 2 big fillets
Ingredients :
For the Marinade:
Salmon : 2 big fillets
Kashmiri Red Chilly Powder : 1/2 tsp
Turmeric Powder : 1/4 tsp
Cumin Powder : 1/4 tsp
Lime Juice : 1/2 tsp
Yogurt : 1 tsp
Salt to taste
For the Masala :
Shallots/Pearl Onion/Small red Onions : 15- 20 or Onion : 1 (finely, chopped)
Tomato : 1 large (finely, chopped)
Green chilles : 2 (finely, chopped)
Ginger : 1″piece (finely, chopped)
Garlic : 4-5 pods (finely, chopped)
Turmeric Powder : 1/2 tsp
Coriander Powder : 1 tsp
Fenugreek Powder : couple of pinches
Freshly grounded Pepper Powder : 1/2 tsp
Cambogia /Fish Tamarind /Kudampuli : 2-3 small piece or to taste
Warm Water : 1/2 cup
Vinegar : 1 tsp
Coconut milk : 3 tbsp
Mustard seeds : 1 tsp
Curry leaves : 1 sprig
Coconut oil : 1/2 tsp
Salt to taste
For the Wraps :
Banana Leaves or Aluminium foil coated with coconut oil
How to make Masala Baked Salmon-Baked Salmon With Indian Spices:
1. Wash and clean the salmon fillets and marinate with all above listed ingredients ‘for the marinade’ and keep aside for about 15 to 20 minutes.
2. Soak the cambogia /fish tamarind (kudampuli) pieces in 1/4 cup warm water for 10 mins.
3. In a non stick pan; add little coconut oil, when its hot, add the mustard seeds, when it starts to splutter add the chopped shallots/pearl onion and saute until its translucent.
5. Immediately add all spice powders, salt and mix well.
6. Add the vinegar and cambogia /fish tamarind (kudampuli) along with the water in which they were soaked and mix in thoroughly, increase the flame to high and cook till gravy thickens, reduce the heat and add the coconut milk. check taste for any additional seasoning; mix well, remove from the fire and transfer to a bowl. Cool and keep it aside
7. In the same frying pan; heat coconut oil and fry the marinted fish, filpping each side for a minute. (Note: Do not over cook.)
Baking & Assembling:
1. Pre heat the oven at 350 F. Line an oven safe dish or in the baking tray with banana leaf, if its available or else with aluminum foil with enough left over to wrap it up.
2. Lightly smear coconut oil on the banana leaf or in aluminum foil; now scoop 1/2 of the cooked gravy on to the banana leaf or foil and place the fish on top. Smear the remaining gravy on top of the fish.
3. Now make parcels of the fish inside the banana leaves or with the foil, fold the edges and bake for about 15 to 20 minutes. (Note : Don’t over cook the fish, and then it starts falling apart)
4. Serve with lime, onion wedges and hot steamed rice or on its own and Enjoy!
Meen Pollichathu /Fish in Banana Leaf Wrap
Meen Ularthiyathu /Spicy Fish Roast
Have a Good Day All!
Sangeetha
You're most welcome Manoj! Thank you for trying it out and for letting me know. So glad that that it lived up to your expectations! Hope you get to try other recipes too and like them too. 🙂
Cheers!
Sangeetha
I did thank you for your salmon recipe.. I made it and was terrific.. First time using kodampuli
Cheers
Hi just finished the preparation and the baking… not tasted it yet.. Dinner salmon pollichathu!
but i feel i added a bit too much tamarind… But i looks great and thank you Sangeetha… will try all the recipes..
Yes I’m sure chopped ginger or garlic would be fine,and adding coconut milk will give it an additional kick! I hope you love them 🙂 I hope this answers your question, Let me know what you think !
Hello Daniel, Apologies for the late response.I was on vacation and travelling a lot not able to catch up with the mails. No,you can use either 10 to 15 pearl onion or 1 big onion.I hope this answers your question.Let me know if are still stuck.
Cheers!
Sangeetha
Is it ok if we use ginger and garlic paste instead of chopped..and will it be good if coconut milk is skipped?
When i make the sauce,do i use 10 to 15 shallots plus 1 pearl onion?
Hello, You're welcome! I’m so glad your husband was able to enjoy this recipe, that makes my day :)! I wish you both the best! Thanks a lot for trying the recipe ans sharing your feedback here. Hope you get to try other recipes too and like them too 🙂
Cheers!
Sangeetha
I have never cooked with vinegar and kudampuli together. Also once you marinate it for that long the fish will start curing itself. So it is like cooking the fish thrice.
Hey I tried this recipe for my hubby who is an ardent fish lover while I am a confirmed vegetArian who would not handle or taste it. Ad the recipe was fab. My hubby loathed to share it with others. Loved it absolutely. Thanks for sharing this recipe.
Hey Rida, Sorry for the delayed reply. It's available in Indian Grocery Stores. (ask for Kerala fish tamarind – Kudampuli.) Yes you can use regular tamarind, though the taste will little different.Hope this helps!
Happy Cooking!
Sangeetha
hey, where do I get fish tamarind from? is it okay to use regular tamarind ?
Hi Stacey Nielson, Welcome to Kothiyavunu! Thanks for that great tip…sounds brilliant, will def try your way the next time 🙂
Cheers!
Sangeetha
Grilled salmon is really tempting and delicious, one of my friend who is a head chef in a restaurant and he told me a secret that if you want to preserve the taste of a freshly caught salmon you must first steam it with onions and tomatoes then after that grilled it then put some oyster sauce. I've tried it an I steam it for 30mins. in my black & decker convection oven and grilled it and put some sauce and the taste is really awesome I usually cook that whenever there has an occasion or family gathering in the house.
This's so healthy and scrumptious, feel like digging in right now ah
That looks super tempting !! Nicely done !!
yumm…. delicious… ishtapettu 🙂
I love grilled salmon with Indian spices…only my version has a few less spices.
This one looks spicy and tempting.
Slurp,seriously mouthwatering here dear…yummy baked salmon.
super fish recipe…yum
Yummy and masaly fish… Loved it…
Masala salmon looks so nice
Aarthi
YUMMY TUMMY
Nice idea of baking …looks gud
So delicious and tempting salmon
Foodydelight.com
hey, this looks abs delicious and spicy..thx for the recipe, dear
@ Anonymous, I have corrected it..and thank you for bringing it to my notice.
Hi, Tomatoes are mentioned to be added twice in the recipe. Can you please correct that?