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
- 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
Salt and pepper salmon. Set aside. Prepare the remaining ingredients.
Heat the ghee in a pan on medium and cook the Panch Phoran for a few seconds until the spices darken lightly.
As soon as the spices are brown, add the onion, ginger and turmeric then cook for 3 to 4 minutes until golden.
Add the fish and colour for 1 minute on each side.
Remove the fish from the pan, add the tomatoes and ¾ cup water. Simmer for 10 minutes.
Meanwhile, vigorously whisk the yogurt until creamy.
Return the fish to the pan, add the spinach and yogurt. Cover and let the fish simmer gently for 3-4 minutes.