Pepper Crusted Salmon on Peshawari Pilau with Mango and Pomegranate Raita

Crusted Salmon and Peshawari Rice with Fruit Raita

This is a bonus to all Q.B.B. Pure Ghee Fans, specially for the coming Deepavali! Food is a key part of Deepavali and I find many of the traditional recipes associated with Deepavali are not that healthy. Of course, we can modify some of the recipes to make them healthier – however we will have to compromise with the taste. Modifying recipes to make them healthier does not mean that you will have to remove sugar, oil, ghee, butter, milk, etc. entirely from the recipes! You can reduce these ingredients and then eat moderately. I am sharing one of my most favourite recipes with you. I have cooked these recipes many times at different food events and have received hundreds of compliments! The recipe is perfect – it is all about how you plate the dish with the final professional touch. Vegetarians, the good news is that you too can use the same recipes minus the fish. I am giving you the recipe for making Pepper Crusted Paneer. I wish all of you a healthy and happy Deepavali!

TO PREPARE THE MASALA BEANS

40 g Q.B.B. Pure Ghee

10 g julienned ginger

230 g chopped tomatoes

20 g meat curry powder

80 g natural yoghurt

150 g boiled kidney beans, drained

150 g boiled chick peas, drained

80 g frozen peas, thawed

4 g salt

15 g finely chopped coriander leaves

15 g finely chopped mint leaves

METHOD

  1. Heat Q.B.B. Pure Ghee and sauté the ginger till aromatic.
  2. Add in the chopped tomatoes and sauté till it becomes soft and pulpy.
  3. Add in the rest of the ingredients and cook till almost dry.
  4. Remove from stove and keep aside.

TO MAKE THE PESHAWARI PILAU

50 g Q.B.B. Pure Ghee

1 X 4 cm cinnamon stick

5 cardamom pods

2 dried bay leaves

900 g hot water or chicken stock

60 g natural yoghurt, beaten

7 g salt

Generous pinch of saffron

500 g basmati rice, washed thoroughly and soaked for 20 minutes

METHOD

  1. Heat Q.B.B. Pure Ghee in a heavy bottomed pot and fry the cinnamon stick, cardamoms and bay leaves until aromatic.
  2. Add in the water, yoghurt, salt, and saffron, and bring to boil.
  3. Add in the drained rice, stir to combine well and cover pot.
  4. Cook over medium heat until rice is ready.
  5. Turn off stove. Remove the whole spices and fluff up rice and fold in the cooked MASALA BEANS.

TO MAKE THE MANGO AND POMEGRANATE RAITA

400 g natural yoghurt

10 g sugar

5 g salt

20 g lime juice

1 fresh red chilli, seeded and julienned

2 g roasted cumin powder

180 g ripe mango, cut into 1 cm dices

70 g pomegranate seeds

15 g chopped coriander leaves

METHOD

  1. Place first 6 ingredients into a bowl and combine well and keep chilled.
  2. Just before serving, combine the mango and pomegranate with the prepared yoghurt.
  3. Sprinkle with coriander leaves and serve immediately.

TO MAKE THE PEPPER CRUSTED SALMON

40 g black peppercorns, pounded coarsely

40 g ginger, very finely chopped

2 g curry leaves, finely shredded

5 g garam masala

15 g lime juice

200 g sour cream or yoghurt

5 g fine salt

40 g finely chopped coriander leaves

10 g garlic cloves, finely chopped

10 g black mustard seeds, pounded coarse

180 g X 4 salmon steaks

METHOD

  1. Combine the first 10 ingredients in a bowl well.
  2. Dip the salmon steaks in this mixture and place skin side down on a baking tray.
  3. Top the fish slices with the balance of the marinade.
  4. Bake fish in a preheated oven of 180°C for 15-20 minutes or until fish is cooked.

TO SERVE

Place cooked Peshawari Pilau on plate. Top with a Pepper Crusted Salmon. Serve with Mango and Pomegranate Raita on the side.

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