Machchi Methi (Salmon with fenugreek)

I went to Mayur restaurant in Liverpool recently and had this dish (in name) as a starter.  I’ve not found anything that comes really close to the dish I ate but this is the best substitute that I found and bastardised to make it closer to what I wanted. This will do 2 people as a starter.

Ingredients

1. 2 pieces of skinless salmon fillet cut into chunks
2. 1/ tbsp groundnut oil
3. 1 tbsp fenugreek seeds
4. 2 tsp ground coriander
5. 1 tsp cumin seeds
6. 1/2 tsp turmeric
7. 1 tsp chilli powder
8. 150ml plain yoghurt
9. 1/2 onion minced
10. thumb sized pice of ginger minced

Method

1. Mix together the spices (apart from the fenugreek seeds) with the yoghurt, the onion and ginger and 1 tsp groundnut oil and marinate the salmon in the mixture for at least 20 mins.
2. Heat the remaining  groundnut oil in  a non stick frying pan, when hot add the fenugreek seeds.
3. Reduce the heat and let let the fenugreek seeds get really dark brown quite slowly.
4. When the seeds are dark remove the seeds but retain the oil.
5. Pour the oil back in the frying pan and bring the heat up again.
6. Add the fish and the surplus mixture and cook gently for 15 mins, turning occasionally to avoid the fish sticking.
7. Serve with rice and chopped fresh coriander.