For the sauce:
• 600 g plain yoghurt
• Fresh coriander, a handful • 4 Osman’s Taj Mahal cloves
• 1/2 onion, chopped
• 1 t salt
• 1t Osman’s Taj Mahal jeera powder
• 3 T butter
• 1/2 onion, chopped
• 1t Osman’s Taj Mahal turmeric powder • 1/2 t cumin seeds
• 12 t Osman’s Taj Mahal coriander powder • Rice, for serving
For the masala fish:
• 6 garlic, Osman’s Taj Mahal cloves
1-2 red chillies
• 1/4 cup olive oil
• 2 medium tomatoes
750 g salmon
For the aloo fry:
2 large potatoes
• 1t Osman’s Taj Mahal turmeric • 1t Osman’s Taj Mahal jeera powder • 1t Osman’s Taj Mahal coriander powder • 12 t Osman’s Taj Mahal chilli powder • 4 T olive oil
For the brinjal:
• 1 brinjal
• 1t Osman’s Taj Mahal turmeric powder • 1t Osman’s Taj Mahal jeera powder • 1t salt
• 12 t Osman’s Taj Mahalcoriander powder • 2 T olive oil
1. To make the sauce, place all the ingredients in a blender and blend until smooth. Place in a saucepan over a low to medium heat and simmer for 10 minutes, stirring every few minutes, to prevent the yoghurt from curdling. Set aside.
2. Heat the butter in a small pan. Add the onion, Osman’s Taj Mahal turmeric, cumin seeds, coriander and sauté over a medium heat. Once the onions are golden brown and fragrant, add them to the sauce and stir well. Cook for about 5 minutes, then serve with the rice, masala fish, aloo fry and brinjals.
3. To make the masala fish, place all the ingredients except the salmon in a blender and blend to make a paste. Spread the paste onto the salmon and air-fry at 175°C for 10-12 minutes until cooked through.
4. To make the aloo fry, preheat the oven to 200°C. Peel and slice the potatoes very thinly, about 3-5 mm in thickness. Place the potatoes in a bowl, add the spices and oil and toss to coat. Place the potatoes in a large baking tray and bake for 20 minutes, then turn and bake for a further 20 minutes, or until soft.
5. To make the brinjals, slice the brinjal into rounds of 1⁄2-1 cm in thickness. Distribute the spices equally over the brinjal. Place on a baking tray, drizzle with the olive oil and bake at 180°C for 20-30 minutes, or until soft.