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Coconut and coriander salmon with crispy straw potatoes


Serves: 4, easily doubled
timePrep time: 45 mins
timeTotal time:
Coconut and coriander salmon with crispy straw potatoes
Recipe photograph by Maja Smend

Coconut and coriander salmon with crispy straw potatoes

'Mumbai is a melting pot of cuisines and cultures,' says chef Avinash Shashidhana. 'This dish is an Iranian café classic, brought to India by the Parsis who came from Iran and settled in coastal Gujarat. It’s simple, yet full of flavour and freshness. I particularly love this dish during a British winter or in the monsoons in India, when the weather is cold and you crave something comforting, steaming hot and healthy.’

Serves: 4, easily doubled
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
641Kcal
Fat
48gr
Saturates
18gr
Carbs
16gr
Sugars
6gr
Fibre
6gr
Protein
33gr
Salt
1.2gr

Avinash Shashidhana

Avinash Shashidhana

After 10 years at London’s legendary The River Café, Avinash is now head chef at Pali Hill in Fitzrovia. A celebration of Mumbai’s diverse cultural mix, Pali Hill takes its inspiration from all corners of India, with an emphasis on relaxed sharing food.
See more of Avinash Shashidhana’s recipes
Avinash Shashidhana

Avinash Shashidhana

After 10 years at London’s legendary The River Café, Avinash is now head chef at Pali Hill in Fitzrovia. A celebration of Mumbai’s diverse cultural mix, Pali Hill takes its inspiration from all corners of India, with an emphasis on relaxed sharing food.
See more of Avinash Shashidhana’s recipes

Ingredients

  • 1 x 600g salmon fillet (in one piece), skinned
  • zest of 1 lemon, plus 2 tbsp juice, and lemon slices to garnish
  • sea salt flakes
  • 1 banana leaf*, or baking paper and foil
For the coating
  • 2 x 80g packs prepared coconut
  • 3 garlic cloves, peeled
  • 3 green chillies, deseeded
  • 1 x 30g pack coriander, plus extra to serve
  • 1 Granny Smith apple, grated
  • zest of 2 lemons, juice of 1
  • 2 tbsp sunflower oil
For the straw potatoes
  • 500g potatoes
  • sunflower oil, for frying
  • sea salt flakes
  • pinch of chilli powder

Step by step

Get ahead
Make the coating up to 3 hours ahead and keep chilled until needed.
  1. Rub the salmon fillet with the lemon juice and sprinkle with the sea salt. Chill for 1 hour, covered.
  2. Meanwhile, finely grate the coconut; this is easiest using a food processor fitted with the grating attachment. Blend the coconut and the remaining coating ingredients with 1 tablespoon water to a coarse paste in the food processor. Season to taste with salt and set aside.
  3. Peel the potatoes and cut them into thin julienne or very fine straws using a mandoline slicer or a sharp knife. To remove some of the starch from the potatoes, place them in a colander and run under cold water several times, then drain and pat dry with a clean tea towel. Preheat the oven to 200°C, fan 180°C, gas 6.
  4. If using a banana leaf, place in the oven for a minute so it becomes soft and pliable. Otherwise, prepare 2 overlapping large sheets of foil and place a sheet of baking paper on top. Lay on a large oven tray and smear a generous spoonful of the coating (about a third) on the banana leaf or baking paper and place the salmon on top. Generously coat the fish with the remaining coating and fold into a parcel to completely seal.
  5. Place the salmon parcel on a large oven tray and bake for 25 minutes or until cooked through.
  6. Meanwhile, heat the sunflower oil to 180°C in a large, deep pan and fry the straw potatoes in batches until golden and crispy. Take care as the oil will bubble up when you add the potatoes. Set aside on kitchen paper as you go and sprinkle with sea salt and a pinch of chilli powder.
  7. Open up the salmon parcel and serve topped with grated lemon zest, chopped coriander and the crispy straw potatoes. Garnish with the lemon slices. *Banana leaves can be found at ethnic stores or specialist greengrocers

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