A beautiful fusion of creamy chowder tradition with vibrant Indian spices and flavors. This recipe combines tender salmon, potatoes, and aromatic Indian seasonings for a comforting yet flavorful dish.
Ingredients
For the Base
- 500g salmon fillets, cut into chunks
- 3 medium potatoes, diced or a combination of 1 potato and some cauliflower florets
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3-4 green chilies, slit lengthwise
- 4 cups vegetable or fish stock
- 1 cup coconut milk (or heavy cream)
- 3 tablespoons ghee or oil
- Salt and pepper to taste
Indian Spices & Seasonings
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon fenugreek seeds (methi)
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon turmeric powder (haldi)
- ½ teaspoon red chili powder (lal mirch)
- ½ teaspoon garam masala
- ¼ teaspoon asafoetida (hing)
- 1 bay leaf
- 4-5 curry leaves
- Fresh cilantro for garnish
- 1 tablespoon lemon juice
Instructions
- Temper the spices: Heat ghee in a large pot over medium heat. Add cumin seeds, fenugreek seeds, and mustard seeds. Let them splutter and crackle for 30-40 seconds until fragrant.
- Sauté aromatics: Add chopped onion and cook until golden brown (4-5 minutes). Stir in minced garlic and ginger, cooking for another 2 minutes until fragrant. Add asafoetida and bay leaf.
- Add dry spices: Sprinkle turmeric powder and red chili powder. Stir well and cook for 1 minute to bloom the spices.
- Build the base: Add diced potatoes/cauliflower and stir to coat them with the spiced ghee. Cook for 2-3 minutes.
- Simmer vegetables: Pour in the stock and bring to a boil. Add slit green chilies and curry leaves. Reduce heat and simmer for 8-10 minutes until potatoes are partially cooked.
- Add salmon: Gently add salmon chunks to the pot. Simmer for 5-7 minutes until salmon is cooked through and flakes easily.
- Finish with cream: Stir in coconut milk and garam masala. Season with salt and pepper. Simmer for 2-3 minutes more without boiling.
- Final touch: Add lemon juice and taste for seasoning. Adjust spices as needed.
- Garnish and serve: Top with fresh cilantro and serve hot with crusty bread or steamed rice.