Salmon Leather is the next big thing in Luxury design. Don't turn up your nose, for its exotic, expensive and making waves. It is supposed to be Eco-friendly, because it is the ultimate in waste reclamation. Salmon leather is made from a part of the fish which is usually discarded, so the raw material here is basically a waste product.(More here)
If this intrigues you and you want to be a part of the fishy fashion scene request your sample here at Nanai.
Today I did not cook salmon, but you can if you wish. Instead I made Rui Maach er Dum Pukht.
There are two things about this dish.
First, it is delicious. I have made this dish for 3 times now and unlike me , all the three times I stuck to the recipe and all 3 times it has turned out to be oh so delicious. Trust me, each morsel of this gravy mixed with rice is pure pleasure. The gravy is rich and yet not heavy. The flavor of the fried onions lends a sweetness that flits through your palate. The cashews lend a creaminess that you wouldn't think you could achieve with so little effort.
The recipe in itself is very simple and straightforward. I have so far used only Rui Maach, the sweet water Rohu that I get from my Bangladeshi fish seller. But I have a hunch that it will work well with salmon, only thing is with salmon I would spice it up and broil the fish pieces like I did here. I got this wonderful recipe from Kaberi's Kitchen and she herself has also done it only with Rohu so far.
Second, though the name says DumPukht this is NO Dum Pukht. DumPukht is a technique of slow oven cooking, that is cooking on very low flame, mostly in sealed containers, allowing the meats to cook, as much as possible, in their own juices and bone-marrow. As Kaberi herself says, the original recipe called for slow cooking but to avoid raw smell of fish she did it her way. I don't think fish needs a lot of slow cooking anyways and so of course I followed her way.
Rui Macher DumpukhtWhat You Need
6-7 steak pieces of sweet water fish like Rohu or Buffalo Carp
Onion ~ 1 cup chopped
Ginger ~ 1"piece
Green Chili ~ 4
Cashew ~ 1/3 cup. I used broken cashews
Bay Leaf ~ 2 small
Dry Red Chili ~ 2 whole
Yogurt ~ 1/2 cup
Kashmiri Mirch or Paprika ~ 1/4 -- 1/2 tsp
Garam Masala ~ 1/4 tsp
Salt ~ to taste
Sugar ~ 1/4-1/2 tsp
Prepping the Fish
Wash the steak pieces of fish, clean and remove scales if needed. Marinate the fish pieces with little turmeric and salt and keep aside for 15-20 mins. Heat Oil in a Kadhai and shallow fry the fish till they are light golden with little browning on both sides
Making the Gravy
Fry 1 cup of chopped red onion till soft and translucent.
Make a paste of
4 green chili,
1" ginger peeled and chopped,
1/3 cup of broken cashew
Heat While Oil
Add 2 whole Dry Red chili and 2 small(or 1 large) bay leaf
Add the paste. Add about 1/4 tsp of sugar and fry the paste till you see oil separating out from the masala.
In a bowl beat 1/2 cup of thick yogurt to a smooth consistency. Add 1/2 tsp of Kashmiri Mirch or Paprika and 1/4 tsp of Turmeric to it and mix well
Lower the heat and gradually add the yogurt to the pan. Do not add all yogurt at once . At low heat mix the yogurt with the masala paste and cook for a couple of minutes.
Add about 2/3 cup of water and let the gravy simmer. Once the gravy comes to a boil slide in the fish pieces. Cook for a 2-3 minutes till gravy reduces to desired thickness. Sprinkle 1/4 tsp of Garam Masala and gently mix. Cover and let it sit to integrate all the flavors.