Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Indian Fusion

Tamarind Salmon

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Weeknight baked salmon is a go-to for most people because it’s incredibly healthy and even the non-fish lovers get on board. Therefore, I thought it was high-time that I did my own version.

For the marinade, I make a lovely spice rub with cumin, coriander, and fennel. I also add in a good amount of chilli powder for some heat along with some freshly grated garlic and ginger.

I then add in the star of the marinade – the tamarind and jaggery which bring about equal amount of acidity and sweetness and bring out those classic South Indian flavors.

In terms of cooking the salmon – there are multiple ways to do it and you don’t have to do it how I did it.

First I took the salmon and brined it in just some salt water for an hour. This helps keep the fish moist later. Instead of baking it at 425 F, I actually broiled it for a few minutes on each side. This is a great method if you are in a rush and don’t have any time to spare. The fish came out nice and caramelized while still remaining flaky and tender on the inside.

I served my big salmon fillet with some South-Indian style lemon rice but you can of course do whatever – quinoa, salad, fries – it will all be delicious.

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Tamarind Salmon

An easy weeknight broiled salmon recipe made with tamarind, jaggery, and spices.

Servings 2 people

Ingredients

  • 1.5 lb salmon fillet
  • 2 Tbsp oil
  • 3 tsp tamarind concentrate amount will vary based on brand
  • 2 tsp brown sugar or jaggery (gur)
  • 1/2 tsp ginger-garlic paste

Spices (to be grinded into spice rub)

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 1.5 tsp chilli powder or paprika

Instructions

  1. We will start off by brining the salmon. Fill a shallow dish with water that is big enough for your salmon fillets. Fill with water and dump a few tablespoons of salt. Drop in the fillets and let sit for about 30 minutes.

  2. Remove salmon from brining water, rinse salt off, and pat dry.

  3. Now make your marinade. Toast and grind up your spices. Add to the salmon along with the brown sugar, tamarind, ginger, garlic, and oil. Rub gently on both sides. (Keep in mind that some tamarind concentrates are more intense than others. I am using the Indian brand Laxmi here. If your tamarind is lighter, you might want to use more of it.)

  4. You can pan-fry, bake, grill, or air-fry the fish. Timing will depend on how big and thick your fillets are. For a smaller 1/4 lb fillet, I cooked my salmon at 380 F for about 8 minutes in the air-fryer. If you are worried about accidentally over-cooking in the air-fryer, start with a shorter time and check on it. If salmon has turned opaque, it's ready. You do not need to flip the salmon on the other side in the air-fryer.

  5. The fish should be flaky and tender! Serve with roasted potatoes or lemon rice and/or favorite chutneys.

Fish Pakora Bao Buns

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A couple of weeks ago, my dear friend Aamina Khan took me out to try bao buns for the first time in Chicago and I fell in love with them instantly!

Most of the menu included pork, but we were able to try the shrimp ones which were tangy and sweet. I thought I could easily give it a go and make my own version.

I’ve also been meaning to do a fish sandwich recipe, so this was the perfect concept to incorporate the bao bun and the humble deep-fried pakora.

I took a catfish fillet, cut it up into bite size pieces and marinated in ginger-garlic paste, yogurt, and an array of spices – turmeric, chilli powder, paprika, onion powder, methi, amchur, cumin, coriander. I coated the pieces in chickpea flour and rice flour and fried the little nuggets until crispy.

For a nice contrast to the heat and spice of the fish – I topped the pakora with a sweet chilli sauce and for crunch – made a salad of onion, bell-pepper, and carrot seasoned with chaat masala.

These babies are super cute and fun – the perfect picnic sandwich or afternoon snack. This is what wavy Indian fusion is all about – taking traditional foods and presenting them in new dynamic ways.

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Fish Pakora Bao Buns

Ingredients

  • 3/4 lb fish fillet catfish, cod, halibut or fish of your choice
  • 1 tsp ginger-garlic paste
  • 1/3 cup yogurt
  • 3 Tbsp rice flour
  • 3 Tbsp chickpea flour (besan)
  • 3 Tbsp rice flour
  • 3/4 tsp salt or to taste

Spice Blend (powdered spices)

  • 1/2 tsp turmeric
  • 1 tsp chilli powder
  • 2 tsp paprika
  • 2 tsp kasuri methi (dried fenugreek)
  • 1 1/2 tsp cumin
  • 1 1/2 tsp coriander
  • 1 1/2 tsp onion powder
  • 1/2 tsp amchur powder
  • 2 tsp fennel

Salad

  • 1-2 carrots (cut into matchsticks)
  • 1 small onion
  • 1/2 bell pepper (optional)
  • 1/2 tsp chaat masala
  • lime juice to taste

Other Condiments/garnish

  • sweet chili sauce may substitute with mango chili sauce or chutney of your choice
  • 2 tbsp cilantro

Instructions

Fish Pakora

  1. Cut up your fillet into bite-size pieces.  Add your ginger-garlic paste, yogurt, spices, salt, rice flour, chickpea flour. Combine well and set aside for about 15 minutes. If the mixture is a little too clumpy, just add in some more yogurt and mix thoroughly.

  2. In a heavy-bottom pot or skillet add in about an inch or two of oil. Allow it to become nice and hot.

  3. Add in a handful of fish pieces at a time. They will only take a few minutes to cook thoroughly. Remove with a slotted spoon onto a plate lined with paper-towel.

Bao Buns

  1. If you are using frozen ready-made buns, cook using the package insructions. You may steam or microwave. If steaming – line a bamboo steamer with some parchment. Place your bao buns in the steamer and cover with the lid. Move the steamer to a pot or pan filled with an inch or two of water. They should take about 15 minutes or so.

Assembly

  1. Place your salad ingredients (carrots, bell-pepper, onion, chaat masala) into the bao bun. Then add 3-4 pieces of your pakora and top with the sweet chili sauce. Garnish with fresh cilantro.

Ahi Tuna Steak Tacos

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I wanted to branch out a bit with my blogging style and do a 60-second, vertical, Tasty-style video this week, so her you go! Enjoy!

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Ahi Tuna Tacos

Ahi tuna steaks marinated in soy sauce, sesame oil, and Indian spices along with a jicama-carrot slaw and a sweet and tangy apricot chutney

Ingredients

  • 8-10 tortillas

Ahi Tuna Steaks

  • 1.5 lb Ahi Tuna Steaks
  • 2 Tbsp soy sauce
  • 2 tsp sesame oil
  • 1.5 tsp ginger-garlic paste
  • 1 Tbsp lahore fish fry spice mix I use the shaan brand

Jicama-Carrot Salad

  • 1/2 cup carrot (cut or peeled into matchsticks)
  • 1/2 cup jicama (cut or peeled into matchsticks)
  • 1/4 tsp salt (or to taste)
  • lime juice (to taste)

Apricot Chutney

  • 1/4 cup dried apricots
  • 1/2 tsp salt
  • 1/4 tsp amchur powder optional
  • 1/2 jalapeno
  • 2-3 tbsp orange juice
  • lime juice (to taste)

Instructions

Ahi Tuna Steaks

  1. Combine ginger-garlic paste, soy sauce, sesame oil, spices and rub all over the tuna steaks. Set aside for about 30 minutes. In the mean-time work on chutney and slaw.

  2. Set up a frying pan with a tablespoon or so on high heat. 

  3. Add in your tuna steaks. Cook top and bottom sides for one minute and the other smaller sides for about 15 seconds each. The steak will be rare to medium-rare and therefore should be pink when cut.

  4. Transfer to a plate. Cut on the diagonal into rectangles. 

Jicama-Carrot Salad

  1. Using a peeler or knife, cut carrot and jicama into either matchsticks or strips. Add lime juice and salt. Taste and adjust for seasoning.

Apricot Chutney

  1. Take your apricots and soak in about a 1/2 cup of water for at least 30 minutes to help soften. 

  2. Add your apricots and jalapeno along with another 1/2 cup of water to a small pot. Bring to a boil. 

  3. Add in your salt and amchur powder along with your lime juice and orange juice. Cook for about 15 minutes or so, or until apricots are completely soft. 

  4. Using an immersion-blender, whiz up until the consistency of a chutney. Taste and adjust for seasonings. You may need to add water or reduce the chutney down depending on how thick or thin you want it. 

Assembly

  1. Warm up some tortillas. First add your jicama-carrot salad, then your tuna pieces, and lastly spoon over your chutney. The tacos are ready to eat!