Panch Phoran, Tomato and Spinach Salmon
Panch Phoran, a classic spice blend from east India, works wonders on this salmon dish, without masking the delicate flavour of the fish. Serve with rice or Naan bread
Ingredients
- 4 salmon filets (200 gr. each)
- 2 tsp salt
- 2 tsp pepper, cracked
- 3 Tbsp ghee OR coconut oil
- 1 ½ Tbsp Panch Phoran, whole
- 1 onion, chopped
- 4 Tbsp ginger, chopper OR 1 Tbsp dry ginger, ground
- 2 tsp turmeric, ground
- 4 tomatoes, diced
- 1 large bunch spinach, chopped
- ½ cup yogurt OR coconut milk
Method
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1
Salt and pepper salmon. Set aside. Prepare the remaining ingredients.
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2
Heat the ghee in a pan on medium and cook the Panch Phoran for a few seconds until the spices darken lightly.
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3
As soon as the spices are brown, add the onion, ginger and turmeric then cook for 3 to 4 minutes until golden.
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4
Add the fish and colour for 1 minute on each side.
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5
Remove the fish from the pan, add the tomatoes and ¾ cup water. Simmer for 10 minutes.
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6
Meanwhile, vigorously whisk the yogurt until creamy.
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7
Return the fish to the pan, add the spinach and yogurt. Cover and let the fish simmer gently for 3-4 minutes.
