Salmon in Saffron-Flavored Curry (Zaffrani Macchi)
1 large onion, finely chopped
1 teaspoon Ginger-Garlic Paste (see recipe on page 13)
½ teaspoon red chili powder
¼ teaspoon turmeric powder
2 teaspoons coriander powder
Table salt, to taste
1 pound salmon, boned and
½ cup plain yogurt, whipped
1 teaspoon Roasted Saffron
(see recipe on page 16)
Prep Time: 10 minutes
Cook Time: 10 minutes
“The king of the sea marries the queen of spices” is the best way to describe this dish. Serve with Simple Naan Bread (page 205).
1. In a large, nonstick skillet, heat the vegetable oil. Add the onions and sauté for 3 to 4 minutes or until transparent. Add the Ginger-Garlic Paste and sauté for 1 minute.
2. Add the red chili powder, turmeric, coriander, and salt; mix well. Add the salmon and sauté for 3 to 4 minutes. Add the yogurt and lower the heat. Simmer until the salmon has cooked through.
3. Add the saffron and mix well. Cook for 1 minute. Serve hot.
Saffron is one of the most affordable luxury spices, but consider this: It takes 225,000 stigmas, picked from 75,000 violet crocuses during the 2-week fall flowering period, to produce 1 pound of saffron, which costs about $4,500 per pound.