Suvir's Salmon "en papillote" with tomato chutney

Festival time!!! Navarathri is here and the beautiful nine days of October is here. It used to be quarterly vacation time during school years, I recollect as I am typing this post. Memories of  visiting neighbor's and relative's "golu" (dolls and figurines display), numerous tiny packets of vethalai (beetal leaves), pakku (nuts) and sundals piled together in a larger shopping bag, carnatic songs reverberating through the nook and corner of my residential complex and memorable gifts from generous guests comes by my mind when I think of those golden days.

After dusk the freshly prepared sundals are offered to God, with my hands dutifully rocking the brass prayer bell for the arathi and lips mechanically reciting the slokas, my eyes would reach to the closest clock to check for the time that's left to meet my girl friends. Once the evening prayers are offered by lighting diyas and quickly tasting the prasad, its time to get dressed up for the evening. Clad in crisp pattu-pavadai (skirt-blouse), eyes lined with dark coal, ears dangling with jimkis, jasmine garland perched on top of the neat braid that would suave from left to right to the rhythm of the footsteps and the bells in the anklet dancing to the wind,young girls will step out complementing each other's look and whispering the action plan for the evening, about the list of houses to visit. Much elder girls will be draped in pretty Kanchivaram silk sarees, looking drop dead gorgeous, making every on looker to awe at their beautiful daughter, mothers will quietly announce the "she is ready for marriage" tag to everyone with the hope to be flooded with proposals, neighbors offering up their sons, nephews, relatives and relative's relatives. 

Some house would have seven steps elaborate golu, while many will have five steps. It is important to keep the steps in odd numbers. Followed by logical arrangement of idols, with Lord Shiva, Ganesh, Vishnu, Murugan, Ranganathar placed at the top, followed by Ashtalakshmis (Eight Lakshmis) and then by Dasavatharam (10 avatars), by Andal Kalyanam set, and the final row with statues of Chettiyar-Chettichis. Along the side of the steps, there would be cricket team, park and zoo. We would discuss about whose golu looked the best and there would be one aunty in L1 block whose golu will have the science exhibition concepts like display of drip irrigation or model with turbines moving with the flow water, the electricity generated will make a tiny light bulb placed along the paddy fields glow. We were always excited and curious to go and check out what new thing she will have for that year.

This year most of my friends have kept golu in the US. The weekend had been exciting, I visited few of my friend's place for golu get-together, that's what we call it now, Golu party , a much needed time to catch up with girl friends and their family over dinner. We dressed up in traditional attires and my little one wore a red kurta pyjama which my MIL sent and he looked uber cute. It was an evening of long chats, scrumptious food and loud laughter. My friends had done an amazing in setting up beautiful golus, as good as the ones seen back home. With the soothing devotional songs in the backdrop, golu steps glittering like a Christmas tree with lights and the music echoing through my ears, I felt divinity around me and I came back peaceful and happy. 

A long tiring day. Quick shower for myself, diaper and dress change for little S who was still sleeping and we tucked ourselves comfortably inside the duvet. As I stare at the florescent stars studded ceiling in little S's bedroom, I am tempted and inspired by my girl friends to get started with golu next year. Then I hear him moan in this sleep, that reminds me of a boisterous boy at home and nightmares of he pulling out the base-cloth freaks me every now and then. Next year I am going to try, I assure to myself. I was fast asleep within few minutes.

The post for today is totally irrelevant to the festival. I made this dish on 25th September before Navarathri began. It is Suvir's Salmon "en papillote" with tomato chutney. I met Chef Suvir Saran on facebook. I have heard great reviews about his restaurants and came to know about his books. I immediately ordered a copy of American Masala and this dish is from his book.I loved the rich and intense color of the book, they look so Indian and so ethnic. The pictures speaks a million words, the photos makes me crave for a plate of his food. I was tempted to re-create the magic he created in his book. I cooked his salmon dish with my tomato chutney. Since I had bought loads of frozen salmon for my South beach diet, I felt this is an excellent dish for Indians who are following South beach diet. It is a convincingly likable taste for us and a good way to get your omega-three. I tried couple of other dishes like Goan shrimp curry and cardamon-roasted cauliflower. They were fantastic. This book is a keeper for sure. Do get your copy soon. Spices and aroma takes this opportunity to wish my dear friend Chef.Suvir the best of everything in life. God bless him!Thanks a lot for bringing out this wonderful book and keep more coming.

Tomato chutney (my amma's recipe)

Makes 1 jar (8oz)

Ingredients

8 ripe tomatoes - cubed

1 tablespoon garlic - minced

1 tablespoon + 1 teaspoon mustard seeds

1 teaspoon fenugreek seeds

1 teaspoon cumin seeds
1 tablespoon coriander seeds

1/2 tablespoon urad dhal

20 curry leaves

1 teaspoon turmeric powder

1/2 tablespoon red chili powder

1 tablespoon coriander powder

1 tablepoon olive oil

Salt to taste

Directions 

Dry fry  1 teaspoon mustard, fenugreek, coriander and cumin  seeds for 1-2 minutes. Be careful not to burn. Switch off, cool and grind them to a coarse powder.

Heat oil in a large sauce pan. Once the oil ripples, add mustard seeds, above made spice powder and curry leaves. Saute for 30-60 seconds. Then add the garlic and cook for 30 seconds. Then mix in the tomatoes and mix well. Sprinkle turmeric, chili and coriander powder. Cook for 2minutes, until raw smell disappears.  Cook covered for 25-30 minutes. Add salt to taste and set aside. 

Make them in batches and store in air-tight container. They stay fresh for 5-6 days in refrigerator.

For the salmon ( Suvir's recipe):

Serves 6

Ingredients

2 1/4 cups tomato chutney

6 salmon fillets ( remove bones)

1 tablespoon kosher salt

1 teaspoon ground peppercorns

Chopped fresh cilantro, for serving

Lemon or lime wedge , for serving

Directions

Preheat the oven to 450'F. Cut six pieces of aluminium foil. Place tomato chutney at the centre of the foil and place a fillet on top skin-side down. Season with salt and pepper and top with another 3 tablespoon of chutney.

Bring both the long sides of the foil up over the salmon and fold the edges over twice to seal. Fold up the short ends of the foil, completely sealing the salmon within the package.

Place them on a baking sheet and cook for 10-15 minutes. Mine took 15 minutes to cook. Remove the foil after 10 minutes to let the steam settle. Check for doneness with a fork by flaking the center, if it is so rarem refold and cook for further 2 minutes. The heat within the package will continue to cook the fillet. 

While serving, unfold the packets, slide the fish and sauce out, sprinkle cilantro and serve with lemon wedges.

I served mine with grilled veggies and hare chutney.