Chetinaad Spiced Salmon Steaks, Mustard Cress Potatoes , Tomato

Roast all the dry spices in a skillet without oil for about 10 minutes over a low heat till they are all nice and toasted.

Allow to cool and grind in a coffee grinder; set aside.

Season salmon steaks with lemon juice and salt and apply spice mixture; allow to marinate for 10 minutes.

Heat oil in a frying pan and shallow fry the salmon steaks over low heat.

In a hot sauté pan heat oil. Add mustard seeds, ginger and curry leaves. Add in potatoes and salt to taste; cook for 5 minutes.

Take it off the heat and add mustard cress to allow to wilt slowly without over cooking.

In a hot pan add oil, mustard seeds, curry leave asafotida, turmeric, chilis, ginger and onion paste; cook till oil leaves the sides.

Add in tomatoes and cook for another 5 minutes.

Season with salt and sugar.

Blend into a smooth chutney in a food processor or hand blender.

In a deep pan heat 200 ml oil.

Cut plantains with skin on into thin slices lengthwise with a mandolin or a Japanese slicer.

Fry till golden yellow and season with salt and pepper.

On a plate serve 50 gms potatoes in a cookie mould in the center.

Arrange fish steaks over top and drizzle tomato chutney over the side.

Place the plantain chips on top of the steak with a little more mustard cress and serve hot with a slice of lemon.