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PANEER AND PEPPERS

SHALGAM GOSHT - LAMB WITH TURNIPS, FENNEL AND KASHMIRI CHILLI

Salmon cooked with Ajowan/Carom seeds

Ajwain or Ajowan/Carom/Bishop’s weed as it is variously known, is often consumed with dishes that are thought of as rich, because it counteracts any indigestion that may arise from their consumption. Ajwain and fish are old companions in North India where Ajwaini Mahi Tikka is an old favourite. I have adapted that concept and applied it to salmon which is widely available in the UK. I do not normally use salmon in Indian preparations as I find that the flavour doesn’t go so well with typical fish curries. So this was a chance creation. I had some butter infused with Ajwain because I had accidentally added it to the pan instead of cumin seeds when I was cooking something else and saved it. I decided to try it with salmon and the result was sublime. Easy and quick and perfect for mid-week.
Course Main Course
Cuisine Indian
Keyword Salmon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 4 salmon fillets skin on
  • large knob of butter
  • chilli flakes
  • 1 level tsp Ajwain seeds
  • salt

Method

  • Sprinkle the salmon fillets with a little bit of salt and spread evenly over the fillets by massaging with your fingers. Use less salt if you are using salted butter. Heat the butter in a frying pan. When it is melted add the Ajwain seeds and let these sizzle until they change colour to a golden brown. Place the fillets in the hot butter, keeping the heat on medium. Cook skin side first for about half a minute and flip over. With a pair of tongs, gently remove the skin and discard. Flip back on to the skinned side and sprinkle the top with chilli flakes. Spoon over some of the butter and Ajwain seeds. Turn the heat down and cover the pan with a lid until the fillets are cooked. Serve with mashed potato and vegetables or as part of an Indian meal.

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