Macchli Zul (Salmon)
A classic British Indian Restaurant macchli zul (salmon) made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 2 tbspn oil
- ¼ tspn ground cumin
- 25 gm onions (prepared weight)
- ¼ tspn black onion seeds
- ½ tspn ginger (chopped)
- 150 ml tinned chopped tomatoes
- ½ tspn garlic (crushed)
- 1 portion pre-cooked salmon
- ¾ tspn tandoori masala spice mix (see note 1)
- 6 - 10 pre-cooked prawns
- ½ tspn paprika
- 300 ml c46 curry base sauce (see note 2)
- ¼ tspn ground coriander
- ¼ tspn salt
- 1 tbspn tamarind juice (see note 3)
Method
- 1
De-frost the prawns for 2 - and then pour off any accumulated water or follow the packet instructions.
- 2
Chop 20 gm of tamarind block into small pieces and put into a small bowl adding 50 - 60 ml of boiling water. Set aside for between 15 and , mashing a few times. Finally press through a sieve to remove the debris and seeds - this should produce about 1 tbspn of thick juice. Then dilute the thick juice with 30 ml of water.
- 3
Microwave the frozen salmon as instructed on the packaging. It can be slightly undercooked as it will receive further cooking during the curry making process. I put the frozen salmon fillet/steak into a microwavable dish, add 2 tspn of lime juice, cover with cling film (pierce it a few times) and microwave for about 3¾ min at 800 W. Cut into bite-sized pieces.
- 4
Slice the onion.
- 5
Chop the ginger.
- 6
Crush the garlic.
- 7
Optionally press the chopped tomato through a sieve to remove the pips and skin etc. This is not essential but makes a smoother sauce and is therefore recommended.
- 8
Over a medium flame heat the oil and fry the onions, stirring regularly, for .
- 9
Stir in the ginger and garlic a cook, stirring, for about .
- 10
Stir in the tandoori masala, paprika, ground coriander, ground cumin and black onion seeds and cook, stirring, for about .
- 11
Add the chopped tomato and cook, stirring, for .
- 12
Add the pre-cooked salmon, pre-cooked prawns, 80 ml of c46 base sauce and salt and cook, stirring regularly, for , adding a little c46 base sauce as needed to maintain a thin sauce.
- 13
Stir in the tamarind juice and cook, stirring occasionally, for .
- 14
Serve with rice and garnish with a little freshly chopped coriander.