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Spiced fish with Goan cucumber & coconut salad
Spiced fish with Goan cucumber & coconut salad
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Ingredients:
  • 1.25 gm cumin
  • 1/2 tsp coriander
  • 1/4 tsp chilli powder
  • 2 pinches of garam masala
  • 4 (120g each) salmon fillets
  • 40.00 ml tomato puree
  • 23.40 gm Dijon mustard
  • 21.00 gm lime juice
  • 300ml coconut milk
  • 36.40 gm light olive oil
  • 1 large onion, thinly sliced
  • 2 fresh green chillies, seeded, cut into thin strips
  • 20.00 ml grated fresh ginger
  • 1 garlic clove, crushed
  • 1 cucumber, peeled, finely chopped
  • 1/2 fresh coconut, flesh grated
  • 1 carrot, finely chopped
  • 1 tomato, finely chopped
  • 1 small fresh green chilli, finely chopped
  • 1 small bunch fresh coriander, finely chopped
  • 9.20 gm vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 dried red chilli
  • 1/2 tsp asafoetida (see Notes)
  • A few fresh curry leaves
  • 42.00 gm lemon juice
Instructions:
  • Combine the cucumber, coconut, carrot, tomato, green chili, and coriander in a bowl to make the salad.
  • Warm oil in a pan over gentle heat, then add mustard seeds, cumin, dried chilli, asafoetida, and curry leaves. Stir and cook for 1 minute until mustard seeds start to pop. Remove from heat and mix into the salad. Gently toss together, drizzle with lemon juice, sprinkle with salt, and let cool before serving.
  • Preheat your oven to 180°C to get it nice and warm for your recipe.
  • Toast cumin, coriander, chilli powder, and garam masala in a dry pan over gentle heat for 30 seconds. Take off the heat and lightly coat the fish with the mixture. Season with salt and pepper to taste.
  • Mix together tomato puree, mustard, lime juice, coconut milk, and the rest of the spice mixture in a bowl. Set aside for later use.
  • In a hot frying pan, sizzle 2 tablespoons of oil and add the fish. Pan-fry over high heat for a minute on each side until perfectly crisp. Place the fish on a baking tray and set it aside.
  • Sauté onion, chili, ginger, and garlic until onion is tender. Combine with coconut milk mixture, gently mix, and pour over fish. Bake in the oven for 10 minutes.
  • Plate the spiced fish alongside the refreshing cucumber and coconut salad.

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