PASSOVER PALATE
Passover, Indian Style
KERI WHITE | SPECIAL TO JE
W hether you opt for a
non-traditional seder
with this menu or go the
traditional route on a few nights with
various groups of friends and family,
then roll out this menu as a Passover-
friendly meal on a non-seder night is
entirely your call.

This meal is tasty, healthy and offers
some variety from the usual, though
delicious, Passover fare.

Salmon is always a good place
to start — the fish is kosher, rela-
tively affordable and generally liked.

Coating it in a flavorful sauce or relish
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and wrapping it in parchment is also
sound; the fish is robust enough to
handle strong flavors, and the tech-
nique prevents the fish from drying
out. Pairing it with collard greens,
which are hearty and healthy, is also a
power move — and these greens hold
up to the strong Indian spices.

Accompanying the meal with some
simply roasted white or sweet potatoes
delivers a welcome contrast from the
robustly flavored fish and greens and,
outside of Passover, rice is a wonderful
side to serve with this menu.

The sauce I used was called “Aaji’s
Tomato Lonsa” and is a South Indian
sauce made with fresh tomatoes. I
found it at my farmers market, and it is
a stronger cook than I who could have
resisted the merchant who was offering
free samples and touting the recipe
from his beloved “auntie.” Here’s the
scoop from Aaji himself: aajis.com/.

If you can’t get the sauce from Aaji,
any jarred tomato-based Indian chut-
ney or sauce is usable, or you can
simply make your own by sautéing a
small chopped onion in a bit of oil with
a tablespoon of grated ginger, a half
teaspoon of cumin and salt, some chili
pepper and a large chopped tomato and
dumping this over the fish.




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