Renowned as @chefbilkiskhan_mssi on Instagram, Bilkis Khan- mysecretsoulingredients is a versatile culinary artist and influential figure in the lifestyle sphere. With a background in hospitality management and experience at esteemed institutions such as Taj and Barclays Bank PLC , *Bilkis has honed her expertise as a chef, recipe developer, food photographer, and food stylist. Rooted in a lifelong passion for food, she endeavors to innovate and inspire with her distinctive culinary approach. Bilkis aspires to transform the culinary landscape with her diverse flavors and visually captivating recipes, aiming to author cookbooks and engage as a motivational speaker.
She is a nature lover who enjoys gardening, singing, and painting as hobbies. As a nurturing mother and mentor, she adeptly leads multi-cuisine cooking workshops alongside food photography and styling classes, driven by her entrepreneurial spirit. Through her blogs and recipes, she shares her love for food with the world and aims to inspire other women from their homes.
Bilkis aims to open her Organic Food Chain and a Food Styling Company that will represent Nature.
Here is a special Recipe on the occasion of Mother’s Day:
Shorshe Salmon with Coconut Cream 🥥
This recipe is an amazing replica of the Bengali delicacy Sorshe Ilish, with a unique twist incorporating additional ingredients in Bilkis’s style. It caters to seafood lovers who prefer boneless options, ensuring a delightful dining experience for all.
Ingredients:
For marinating the fish:
1 salmon steak
1/2 tsp chili powder
Freshly crushed black pepper
Salt to taste
For cooking:
1 tbsp butter
2 tbsp Mustard oil
1 salmon steak
4 tbsp Coconut milk or cream
Salt to taste
For gravy paste:
Shorshe (Mustard seeds) half Katori
1 Green chili
3-4 cloves garlic
For garnishing:
Chopped green chili
Sprinkle of red chili
Sprinkle of coriander herb crust
Tulie made of flour, coconut milk & garlic
Instructions:
- Marinate the fish with chili powder, black pepper, and salt. Set aside.
- Prepare the gravy paste by blending mustard seeds, green chili, and garlic.
- Sear the fish in butter on a frying pan for crispiness and color.
- Heat mustard oil in a kadhai, add the gravy paste, and sauté until fragrant.
- Add water , bring to a boil, season with salt, and place the fish in the gravy.
- Cover and cook over low flame for a few minutes on each side.
- Incorporate coconut cream , blend with the gravy, cover, and cook further.
Transfer to a serving bowl, garnish with coriander herb crust, chilies, Tulie, and edible flowers.
Enjoy this delectable Shorshe Salmon with Coconut Cream recipe crafted by Chef Bilkis Khan , a delightful fusion of flavors and culinary expertise.
Instagram link: https://www.instagram.com/reel/Cxc3Yx_olsv/?igsh=Ynd6ajFlMnl2MWtz
