We made this recipe for the first time a few weeks ago and I was craving it again. This is one of Bal Arneson's, Spice Goddess, recipes. The salmon is rubbed with a spice mixture of garam masala, curry leaves, mustard seeds, and asafoetida before going on the grill. The salmon was served over a bed of basmati rice and topped with Mango Masala.
The Mango Masala was made with a ripe mango, mango juice, minced fresh cilantro leaves, minced red onion, fresh lime juice, garam masala and salt.
This meal was just as delicious this time as I remembered it to be.
Mona and Gerry agree:
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