10 minutes ago, KennethT said:We forgot to take photos last night, but I made the soft-shell crab masala from Dishoom, but with wild Coho salmon from Wild Alaska. The masala was really interesting - the long cooked onion and tomato gave it an almost chocolate flavor and was really complex. It was really tasty, but did take a long time with the slow cooking of the onion and tomato. This might work well to make the base of the masala in a large batch and freezing them in portions, then just doing the last few steps at the last minute. Also, I finally did a decent job of cooking the wild salmon and didn't overcook the crap out of it. It was marinated in garlic/ginger paste with a touch of lime juice and cooked in the just simmering masala - I just kept checking the core temp with a thin metal skewer over and over, so it came out flaking nicely and juicy inside.
That sounds really good. It is kind of curious that this recipe starts off with cooking down the onion & tomato instead of calling for some of the onion-tomato masala that's used in so many other recipes in the book.
Edited to add: While I'm here, I might as well share my own mostly Dishoom dinner.
Chole, Kachumber and Raita from Dishoom with chapati from Made in India
