Spice Hoarder

Indian food is not a cuisine I am very familiar with be it eating or cooking. What better way to get acquainted with a cuisine than to buy a cookbook and start making some of the dishes?!  I also found that while I have a ton of different spices, I needed to purchase several of the spices I needed for this next dish.

The recipe came from:

The recipe tagged was for Royal Bengal Fish Fingers. (Bengal as in Bengali, not my Bengal cat Cheetoh!)


I have a whole series of these…which I won’t bore you with, when Cheetoh stood in front of the tv which had the screensaver on.

As I said I needed to purchase a few new spices. I realized I had a hot mess of a spice drawer so I decided to organize that first, and then make the fish fingers!


I first sliced my fish, salmon, into strips. Notice my gorgeous Japanese knife which cut the skin and bone from the salmon with ease.

LOVE this knife!

I then created my breading by mixing breadcrumbs with lemon zest, chopped cilantro and salt.

I made my batter by first grinding fennel seeds, cumin seeds, mustard seeds, nigella seeds and fenugreek seeds in my spice grinder.

I added the ground spices to all purpose and chickpea flour. I mixed in chili powder, crushed garlic, grated ginger and salt.  

I then gradually added beaten eggs to the bowl and whisked until all combined.

I dipped a salmon strip into the batter and then coated in breadcrumbs. I placed the strips on a baking sheet which had a thin layer of canola oil.

I baked in a preheated oven for about 15 minutes and then served!

How did they taste: Flavorful!  So many unique flavors, many which my mouth had never tasted before, really worked together nicely!  Creating the breading and the batter was kind of a lot of work, which also required me to purchase some new spices but if you aren’t in a huge hurry this makes a nice meal! And BTW I did get my spice drawer in order and I no longer feel like a spice hoarder – so there’s that!

Indian Spiced Baked Salmon Strips
  1. Canola oil
  2. 3 cups breadcrumbs
  3. Zest of 1 lemon
  4. 2 TB cilantro, finely chopped
  5. 2 tsp fennel seeds
  6. 2 tsp cumin seeds
  7. 2 tsp mustard seeds
  8. 2 tsp nigella seeds
  9. 1 tsp fenugreek seeds
  10. 3 TB all-purpose flour
  11. 1 TB chickpea flour
  12. 2 tsp chili powder
  13. 4 cloves garlic, crushed
  14. 2 inch piece of ginger, grated
  15. 1 ½ tsp salt, plus more for breadcrumbs
  16. 4 eggs, beaten
  17. 1 ½ lbs salmon*, skin and bones removed, cut into 3 inch by ¾ inch strips
  1. Preheat oven to 400 F. Set up a baking sheet lightly greased with canola oil, set aside.
  2. Mix the breadcrumbs, lemon zest, cilantro and salt to taste in a large shallow bowl. Set aside.
  3. Using a spice grinder, grind fennel, cumin, mustard, nigella and fenugreek seeds. Place in a large bowl and mix with both flours, chili powder, garlic, ginger and salt. Gradually whisk in eggs until combined.
  4. Dip a strip of salmon in the batter, then coat in the breadcrumbs. Place on the prepared baking sheet and repeat with the rest of the salmon strips.
  5. Place the baking sheet in the oven for 15 minutes. Remove from the oven and serve.
  1. Serves 4
  2. *feel free to substitute another firm white fish for the salmon
Adapted from Made in India
Adapted from Made in India
Cooking with Rosemary http://www.cookingwithrosemary.com/