Friday, March 11, 2011

Salmon che Daangar - Salmon Burger

Daangar means cutlets/patties in Malvani. There are various types of daangars made from seafood. Most popular are clams and prawns. Surmai or king fish and Rawas are also used for making these cutlets. Here, I have used salmon since it's readily available here.

Salmon che Daangar
Salmon burger
3 fillets of salmon (I used from Costco)
1 tsp malvani masala
3-4 kokums, rinsed
salt to taste
1/2 tsp turmeric powder
1 tsp ginger-garlic paste
1/2 tsp chili powder

1/4 cup chopped cilantro
1/2 cup fresh coconut,
1/4 cup besan/chickpa flour
1/4 cup rawa/sooji/cream of rice

2 tsp oil
3 cloves
1 bay leaf
4 black peppercorns
1/4 cup minced onion
1/2 tsp turmeric powder

1. Marinate salmon with salt, malvani masala, turmeric powder, kokum, chili power. Set aside
2. Heat oil in a saucepan. Add all the whole spices, turmeric powder and onion.
3. As onion is soft, add marinates salmon fillets. Let them cook. Let them cool down completely.
4. Discard whole spices and kokum.
5. Using a fork, mash the salmon fillets.
6. Now, add cilantro, coconut, besan/chickpea flour and rawa/sooji/cream of rice
7. Make small balls. Flatten them to make small discs.
8. Heat oil for shallow frying.
9. Shallow fry all the daangars till they appear crunchy on both sides.
10. Drain and serve as an accompaniment with a meal.

Note -
1. These daangars are traditionally served as an accompaniment with a meal and not with burger buns. You can decide how you would like to serve them.
2. If you do not have malvani masala, use some garam masala and chili powder.

Check out
Ashwini's version of Salmon Croquettes
Pooja's version of Sungthache Daangar


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