KHANA MASALA

CRISPY AND SPICY SALMON FISH


























































INGREDIENTS

Salmon fish : 4 pieces
Onion : 4 pieces (medium size – sliced)
Red capsicum : 2 pieces (large size – each cut into 4 pieces)
Garlic : 1 clove (finely sliced)
Bay leaf : 1 piece
Salt : 1/2 tsp (As per taste)
Pepper : 1/2 tsp (As per taste)
Potato : 3 pieces (medium size – boiled and smashed)
Cumin seeds : 1/2 tsp
Chilly powder : 1/2 tsp
Lemon juice : 1 tsp

PREPARATION

• Pour 4-6 tsp of olive oil in a pan
• When pan gets heated, pour cumin seeds and wait till it sizzle
• Pour onions and fry it for 10-15 minutes till it becomes brown in colour
• Keep the onions in a plate separately
• Boil potatoes, smash it and keep it aside
• Pour 4-6 tsp of oil again in a pan
• Pour red capsicum, garlic, chilly powder and bay leaf
• Stir it nicely for 20-25 minutes and keep it aside
• Pour 2-4 tsp of olive oil in a pan
• Pour the salmon fish in the pan and season with salt and pepper
• Cook the fish with the skin facing up for 1 minute, then turn the fish and cook with the skin touching the pan for 4-6 minutes
• The skin of the fish should be crisp and brown
• Keep the fried salmon fish in a plate
• Put some mashed potato with the fish and garnish the fish with capsicum and onion masala on top of it
• Scattter lemon juice
• Serve it hot with plain rice