Blend 2 tbsp of cumin seed, 1 tbsp of coriander seed, 1/2 tsp of mustard seeds, four cloves of garlic, one green chilli, one whole red chilli, 100ml of mustard oil and 50ml water.
Add the mixture to 250gms of Greek yogurt along with 1 tbsp of carom seeds, salt to taste, lemon juice and turmeric powder.
Marinate 6oz of salmon fillets with the marination for 30 mins.
Cook in the oven at 425 C for 15-18 mins till it's cooked to perfection.
Malabari sauce
Heat some oil in a pan, add 1 tbsp of ginger-garlic paste and saute on low flame for 2 mins. Add 6-8 curry leaves, one whole chilly, 1/2 tsp mustard seeds and a pinch of asafoetida.
Add 1 cup of onion puree and cook till it turns golden brown. Add 1 cup of tomato puree and cook till it releases oil.
Add half tsp of mango powder, coriander powder, turmeric powder and still it well. Add salt to taste.
Add 150 ml of coconut milk and 20 gms of shredded coconut, cook until the sauce thickens and add chopped coriander.
Assemble
Pour the Malabari sauce over the salmon and enjoy with some steamed rice or paratha.
Murukku is one of the most popular snacks in South India and it is even more popular at Deepavali (Diwali) festival time. It has long been the tradition at most…
