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Serves/Makes: 6 - 8

Ingredients:

• 2 pounds salmon fillets, skinned and cut into small squares
• 1 box peeled shrimps
• 3 tablespoons (or to taste) Tandori Massala* spice (the key ingredient)
• 5-6 large potatoes, cut into bite-size pieces
• 4 carrots, cut into small, thin strips
• 3 quarts whole milk
• 8-10 cloves garlic, crushed
• 1 large onion, chopped
• Butter
• Flour
• Salt to taste
• You can add some other seafood products if you want (clams, mussels, etc)

How to cook Indian Tandoori - Spicy Salmon Stew:

• In a 5-quart casserole melt butter, whip in flour, and blend in milk, to make a basic white soup. Bring it to simmering. Salt to taste.
• Whip in Tandori Massala spice (at least 3 table spoons, but to your taste).
• Put potatoes, carrots, garlic, and onion into the casserole. Let it simmer for about 10 minutes.
• Add in the salmon and the shrimps (and other seafood if you want).
• When the salmon and potatoes are done, it is ready to serve.
• Serve the Indian Tandoori Salmon with plenty of garlic bread, white wine, and a spoonful of thick cream.

Comments:

*Tandoori masala is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional Pakistani, north Indian and Afghan cooking. The specific spices vary somewhat from one region to another, but typically include garam masala, garlic, ginger, cumin, cayenne pepper, and other spices. The spices are often ground together with a pestle and mortar.

This recipe for Indian Tandoori - Spicy Salmon Stew serves/makes: 6 - 8

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Main Ingredient: Salmon
Preparation Method: Poached/Simmered
Cuisine: Indian