Tala Methi Macchi - Pan cooked salmon with cumin and Fenugreek

Fish is such a salvation for me on weeknights, it allows me to put something together from the scratch on a busy weeknight without much fuss and usually in less than 30 minutes if I am organized. This salmon is not really an exception, a few good ingredients, the interesting taste in this one is from the dried kasuri methi, a simple handy flavorful ingredient. This is the first time I added this to fish, I think this is a keeper.

Tala Methi Macchi

Serves 3-4 people

Ingredients

1 lb salmon fillets

1/2 tsp turmeric

1 tsp salt

1 tsp red chilli powder

1 tsp ground cumin-coriander powder

1 lime

2 tsp dried methi

1 tbsp oil

1 tsp grated ginger

1 tsp cumin seeds

Method of Preparation

1. Rub the salmon with the turmeric, salt, chili powder, ground cumin-coriander.

2. Squeeze the juice of the lime and add the methi and set this aside for 10-15 minutes.

3. Heat the oil and add the cumin and ginger cook for a few seconds.

4. Add in the fish and cook on each side for 10 minutes, till it flakes easily and is lightly browned.

I guess I should add that for dishes like this, it is important to use a good non-stick pan, or you will need more oil to get the same results.