500 g salmon, filleted and skinned
1 tbsp white wine vinegar
1 onion, chopped
2.5 cm piece of fresh root ginger, peeled and grated
1 garlic clove, crushed
2 tbsp vegetable oil
5 ml garam masala
2 green chillies, deseeded and chopped finely
4 tomatoes, skinned and chopped
juice of 1/2 lime
2 tbsp chopped fresh coriander
8 cm cinnamon stick
5 green cardamon pods, bruised
2 cloves
150 g basmati rice
1/2 tsp ground turmeric
a pinch of chilli powder (Cayenne pepper)
450 ml fish stock or water
50 g seeded raisins
50 g flaked almonds, toasted lightly
salt and freshly ground black pepper
1 tbsp white wine vinegar
1 onion, chopped
2.5 cm piece of fresh root ginger, peeled and grated
1 garlic clove, crushed
2 tbsp vegetable oil
5 ml garam masala
2 green chillies, deseeded and chopped finely
4 tomatoes, skinned and chopped
juice of 1/2 lime
2 tbsp chopped fresh coriander
8 cm cinnamon stick
5 green cardamon pods, bruised
2 cloves
150 g basmati rice
1/2 tsp ground turmeric
a pinch of chilli powder (Cayenne pepper)
450 ml fish stock or water
50 g seeded raisins
50 g flaked almonds, toasted lightly
salt and freshly ground black pepper
method
1. Cut the salmon into 4 cm cubes and toss in the vinegar with a pinch of salt.
2. Lightly fry half the onion, the ginger and garlic in 1 large spoon of the oil for 2 minutes.
3. Stir in the garam masala and green chillies and cook for 2 minutes.
4. Add the tomatoes and salmon and continue cooking until the fish is almost cooked.
5. Sprinkle over the lime juice and stir in the coriander. Cover and set aside.
6. Heat the remaining oil and add the remaining onion, the cinnamon, cardamoms and cloves and fry until golden.
7. Stir the rice into the pan and fry for 2 minutes. Add the turmeric, chilli powder and the fish stock or water and stir well.
8. Cover the pan and cook for about 25 minutes until the rice is cooked and all the liquid has been absorbed.
9. To serve, discard the cinnamon stick and layer the rice and fish in a serving dish. Top with the raisins and almonds.
10. To reheat later, transfer to an ovenproof dish, cover and heat through in a an oven preheated to 160°C, 325 °F, Gas Mark 3 for 10 minutes, or reheat in the microwave on full power for about 4 minutes.
2. Lightly fry half the onion, the ginger and garlic in 1 large spoon of the oil for 2 minutes.
3. Stir in the garam masala and green chillies and cook for 2 minutes.
4. Add the tomatoes and salmon and continue cooking until the fish is almost cooked.
5. Sprinkle over the lime juice and stir in the coriander. Cover and set aside.
6. Heat the remaining oil and add the remaining onion, the cinnamon, cardamoms and cloves and fry until golden.
7. Stir the rice into the pan and fry for 2 minutes. Add the turmeric, chilli powder and the fish stock or water and stir well.
8. Cover the pan and cook for about 25 minutes until the rice is cooked and all the liquid has been absorbed.
9. To serve, discard the cinnamon stick and layer the rice and fish in a serving dish. Top with the raisins and almonds.
10. To reheat later, transfer to an ovenproof dish, cover and heat through in a an oven preheated to 160°C, 325 °F, Gas Mark 3 for 10 minutes, or reheat in the microwave on full power for about 4 minutes.
serving amount
serves: 6
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