Spiced Salmon and Spinach Pakoras Cucumber Yoghurt Relish
By Christine Manfield
400 grams salmon fillet, sashimi grade
2 cloves garlic, crushed
2 tablespoons vegetable oil
3 teaspoons sea salt
½ teaspoon cracked black pepper
½ teaspoon chilli powder
½ teaspoon ground turmeric
1 teaspoon garam masala
100 grams chickpea (besan) flour
1 teaspoon baking powder
¼ teaspoon cumin seeds, fried in oil till fragrant, cooled then ground
250 ml thick plain yoghurt (hang overnight in muslin)
1 small (Lebanese) cucumber, peeled, seeded and finely chopped
1 tablespoon finely diced red onion
½ cup coriander leaves, chopped
1 teaspoon nigella seeds
2 litres vegetable oil, for deep frying
20 baby spinach leaves
Trim and cut the salmon into 20 even sized chunks.
To make batter: Combine garlic, oil, 2 teaspoons salt, pepper and spices in food processor. Add combined sifted besan flour and baking powder and process till combined, then add 100 ml water and process until batter is smooth. Transfer mix to bowl, cover and refrigerate for 2 hours.
To make the cucumber yoghurt: Mix together the cumin seeds, yoghurt, cucumber, red onion, coriander leaves, 1 teaspoon sea salt and nigella seeds in bowl till combined. Taste and adjust seasoning if necessary. Keep refrigerated until ready to serve.
To prepare the pakoras: Heat oil in wok or large saucepan to 180°C. Dip the salmon chunks in pakora batter to coat, shake off excess batter and fry in hot oil, a few at a time to maintain oil temperature.
Drain on paper towel. Repeat until all salmon pieces are cooked.
Cook the spinach leaves in the same manner, a few at a time. Drain on paper towel. Spoon the cucumber yoghurt onto plate, arrange salmon and spinach pakoras on top and serve.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"