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Jaya’s Masala with Salmon in Banana Leaf, Kerala Style
SPICED PEACH22Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 glass salmon (dish large enough to hold the full length of)
- 2 lb. filet (salmon)
- 1 lime (cut in half, juice from each half squeezed onto both sides of the filet, then rubbed in using the exposed top of the juiced lime halves spreading all over both sides, then both sides rubbed with two tablespoons of coarse kosher salt and 1 tablespoon of Kashmir chili powder, salmon then set skin side down on the long glass dish, covered with plastic wrap, and marinated in the refrigerator for at least a half hour)
- 2 cups toasted coconut
- 1/4 cup chopped pistachios
- 1/2 cup olive oil (or coconut oil)
- 4 onions (medium size, chopped)
- 3 tsp. chili powder (Kashmir)
- 3/4 tsp. tumeric
- 1/2 tsp. black pepper
- 1 tsp. ground coriander (heaping)
- 1 Tbsp. coarse kosher salt (plus additional salt to desired taste)
- 1 tsp. tamarind concentrate (mixed with 2 tablespoons water or a bit more to stir into a paste)
- 1/4 tsp. fenugreek seeds
- 1/2 tsp. mustard seeds
- 3 sprigs curry leaf (fresh)
- 7 garlic cloves (chopped)
- 1 inch fresh ginger (peeled and chopped)
- 4 plum tomatoes (chopped)
- 1 banana leaves (very large, fresh or frozen)
- cooking oil spray (such as PAM)
- aluminum foil (to cover the baking sheet sprayed well with cooking oil, plus aluminum foil to cover the top of the dish once assembled for baking)
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