Bolton Bake Off star Mak's delicious recipe from food festival

A couple of weeks I got a call from the BBC, as you do.

It was BBC Radio Manchester and I am well connected with them, being a regular on the afternoon shows as a "trender". Woo.

The producer asked me to join them for a live breakfast show broadcast from a café in Farnworth- Grandma’s Kitchen on Piggott Street.

We were all sat in this wonderful café, and Marion was the perfect host. Nice and cosy.

This is not meant to be a plug, well it is, but I just wanted to shoehorn a cheer for the local heroes who make it happen in Bolton and Marion is definitely one of them.

The staff were all smiles and efficiency. A rosy welcome awaits all those who visit.

Grandma's Kitchen in Farnworth (Image: Mak Patel)

Mak Patel being interviewed inside the cafe (Image: Mak Patel)

I was also involved with the food and drink festival. It has been a busy few weeks for me.

My heart swelled with so much pride at seeing the throngs of people visiting the event, a celebration all the good food and drink in Bolton.

If you happened to wander over to the Market Place, I put on a little show of my cooking.

My mate Phil Thorne from the Bake Off was also part of the line-up. There was so much talent on show, and me of course, haha.

Mak in action at the Bolton Food and Drink Festival (Image: Mak Patel)

Mak in action at the Bolton Food and Drink Festival (Image: Mak Patel)

Anyway, if you were there you saw me make a delectable pan fried salmon on coconut masala. Many people asked for the recipe.

Well, here you are. Give this a try. Quick and easy. Any other suitable fish can be used instead of salmon.

Bolton Fish Market has a great choice.

One tip, do not heat the spices for too long otherwise they will burn.

Pan fried salmon on a coconut masala

Prep time: 10 minutes.

Cook time: 15 minutes. Serves 2.

Ingredients

• Two chunky skinned pieces of salmon (filleted)

• Juice of ½ a lemon

• Salt and pepper for the masala

• four tbsp vegetable oil (two for the fish and two for the masala)

• ½ tsp garlic and ginger paste

• ¼ tsp green chilli, ground to a paste

• One tbsp desiccated coconut

• Two tbsp cumin powder

• ½ tsp turmeric powder

• ½ tsp chilli powder

• 250g canned tomatoes, pureed or chopped

• 1 tbsp chopped dill

• Good pinch of salt and pepper

• Squeeze of lemon

• Mustard vinaigrette (optional)

Method

1. Marinate the fish in the lemon juice with salt and pepper. Leave for about an hour hour and then drain the juice.

2. In a deep frying pan, add two tbsp vegetable oil and let it heat for about 30 seconds on a medium heat. Pan fry the salmon skin side down first. Fry for about two minutes each side, until crispy and golden. The fish should still be firm. Transfer the fish to a plate.

3. Clean the frying pan with some kitchen towel and return to the medium heat. Add two more tablespoons of oil and a few seconds later add the coconut. Cook this for a few seconds and then add the garlic and ginger paste, ground chillies. Cook for about 30 seconds.

4. Add the spice powders and mix well for a few seconds and then add the tomato. Mix well. Salt and pepper to taste. Cook for about a couple minutes until the mixture has thickened somewhat. Add chopped dill and about a teaspoon of lemon juice. Mix until combined. Take off heat.

5. Plate up immediately. Split the masala between two serving plates. Place the salmon on top. Finish off with a mustard vinaigrette on the salmon, if using.

Mak's pan fried salmon on coconut masala (Image: Mak Patel)

It can be served with a side of your choice. It goes very well with the Salsette Potatoes I did a few weeks ago. It’ll be a winner.