Rinku Bhattacharya teaches Indian cooking classes, writes the blog Cooking in Westchester and is the author of the upcoming cookbook, The Contemporary Indian Table. We teamed up to put this cooking video together for one of her recipes: Salmon with Tamarind Chutney and Tangerine Glaze.

I can tell you firsthand that the recipe’s a keeper.  See that nice piece of fish?  I ate the whole thing after we finished shooting.

Enjoy the video, share it with others, and keep an eye out for Rinku’s cookbook in late summer/early fall.

Oh, and here’s the recipe:

Ingredients:
1 lb salmon or tuna steaks
1 tsp salt
1 tsp turmeric
1 tsp red chili powder
Oil for searing
1/2 tsp carom seeds
1 tangerine or orange
4 tbsp tamarind chutney
2 -3 green chilies, sliced lengthwise
10-15 fresh oregano leaves

Method of Preparation:

1) Cut the fish into individual serving portions.
2) Rub the fish with the salt, turmeric and red chili powder and set aside for 5-10 minutes.
3) Heat the oil and place the fish in the pan in a single layer, cook for about 7 minutes (less if using tuna) and turn and cook for another 5 more minutes.
4) Remove fish and immediately pour on 1-2 tsp of the tamarind chutney.
5) Squeeze fresh tangerine or orange juice over fish.
6) Add oregano leaves and sliced green chilies.
7) Garnish with tangerine slices and serve.