South Indian Style Salmon Rice Bowl

Ingredients

In this South Indian adaptation of Ikuradon, the traditional Japanese rice bowl, we replace the raw salmon with marinated and pan-fried salmon. The flavors are enhanced with a blend of South Indian spices and the addition of a fragrant masala sauce. The dish is served over steamed basmati rice, which is a staple in South Indian cuisine, and garnished with cilantro and lime for a refreshing touch. We alse have the original recipe for Ikuradon, so you can check it out.

• 500g (1.1 lb) salmon fillets 500g (1.1 lb) salmon fillets
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10-12 curry leaves 10-12 curry leaves
• 1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds 1/2 teaspoon fennel seeds
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups cooked basmati rice 2 cups cooked basmati rice
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine turmeric powder, red chili powder, coriander powder, and salt. Rub the mixture onto the salmon fillets, ensuring they are evenly coated. Let it marinate for 15-20 minutes.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the marinated salmon fillets and cook for 3-4 minutes on each side until they are golden brown and cooked through. Remove the salmon from the pan and set aside.
3. 3.
   In the same pan, add mustard seeds, curry leaves, fenugreek seeds, cumin seeds, and fennel seeds. Allow them to splutter and release their aroma.
4. 4.
   Add the chopped onions and sauté until they turn golden brown. Then, add ginger-garlic paste and cook for another minute.
5. 5.
   Add the chopped tomatoes and cook until they become soft and mushy.
6. 6.
   Stir in turmeric powder, red chili powder, salt, black pepper, and garam masala. Cook for 2-3 minutes to allow the spices to blend together.
7. 7.
   Gently place the cooked salmon fillets into the masala sauce, ensuring they are coated evenly. Simmer for 5 minutes, allowing the flavors to meld together.
8. 8.
   To serve, place a portion of cooked basmati rice in a bowl. Top it with a salmon fillet and spoon some masala sauce over it. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Salmon — Ensure the salmon fillets are fresh and of high quality. Remove any bones before marinating. Adjust cooking time based on the thickness of the fillets to avoid overcooking.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add chopped green chilies.
• Serve the Spicy Salmon Masala Bowl with a side of raita (yogurt sauce) to balance the heat.
• If you prefer a milder flavor, reduce the amount of spices used in the masala sauce.
• Experiment with different types of rice, such as brown or jasmine, for a variation in texture and taste.
• Leftover masala sauce can be refrigerated and used as a flavorful base for other curries or stir-fries.

Serving advice

Serve the Spicy Salmon Masala Bowl hot, allowing the flavors to meld together. Accompany it with a side of raita and papadums for a complete South Indian dining experience.

Presentation advice

Present the Spicy Salmon Masala Bowl in individual serving bowls, with the salmon fillet placed on top of a bed of steamed basmati rice. Drizzle some extra masala sauce over the salmon for an appetizing appearance. Garnish with fresh cilantro and serve with lime wedges on the side.