Siddharth Choudhary
Executive Chef/Restaurateur, Siddharthas Kitchen

Originally from India, Chef Siddharth Chouhary became a chef because he was looking for something that would be challenging and offer him the opportunity to showcase his creative side. 
He has a healthy style of cooking that enhances the natural flavours from fresh local ingredients.

Sesame Seared Salmon with Coconut Sauce 

Serves 2

Ingredients:
• 2 salmon fillets (6 ounces each)  
• ½ cup mustard oil 
• Salt to taste 
• ½ tablespoon cumin powder
• 1 teaspoon lemon juice 
• Coconut Sauce (recipe included)
• 1 2/3 cups Basmati rice
• 1 teaspoons black and white sesame seeds 

Coconut Sauce:
• 1/4 cup Mustard Oil or Coconut oil 
• 1 tablespoon cumin seeds
• 5 cardamom pods
• 1 Spanish onion, chopped 
• ¼ cup ginger garlic paste 
• 2 teaspoons chili powder
• Pinch of turmeric
• Salt to taste 
• 2 medium-sized ripe Roma tomatoes
• 2 tablespoons coconut milk
• 2 tablespoons plain yogurt
• 5 stems fresh cilantro, chopped

Method:
1. Marinate Salmon Fillet in Mustard oil with salt, cumin powder, lemon juice. 
Set aside for 1 hour.
2. When the salmon is fully marinated, heat a saucepan with small amount of mustard oil and gently place the salmon fillet on the pan and sear it for 1 minute. Flip salmon onto other side and cook it on slow heat for 1 minute. Cover pan so moisture stays in.
3. For the sauce, take a heavy bottom pan and add mustard oil or coconut oil, cumin seeds and cardamom pods, then heat until they start cracking. Add chopped onion, and sauté until golden brown. Add ginger garlic paste, chili powder, turmeric, salt and chopped tomatoes. Cook and blend well, then add coconut milk and yogurt – continuing to cook to a boil, while blending to a smooth gravy consistency. To finish making the sauce, stir in fresh chopped cilantro and remove from heat.
4. Boil water and add a tablespoon of salt, a pinch of turmeric, and Basmati rice. Cook for 10 minutes until rice is tender, then strain any additional water.
5. To assemble, place rice on each plate, with the salmon next to it, sprinkling the sesame on top of the salmon. For the sauce, spoon into a dish and serve on the side.