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Smoked Sungata Maria Toast

Crispy garlic toast layered with rich onion-tomato masala, cream cheese, and smoked salmon, finished with aromatic curry leaf and garlic garnish.

  • Serves: 4
  • Preparation Time: 30–35 minutes

Ingredients

  1. Onion (whole) – 6 pcs
  2. Juicy red tomatoes – 6 pcs
  3. Xacuti masala mix – 10 g
  4. Turmeric powder – 4 g
  5. Coconut oil – 50 ml
  6. Fresh coriander leaves – 25 g
  7. Ginger – 8 g
  8. China garlic – 20 g
  9. Curry leaves – 3 sprigs
  10. Garlic bread – 1 loaf
  11. Cream cheese – 1 packet
  12. Capers – 10 g
  13. Mustard seeds – 2 g
  14. Methi (fenugreek) seeds – 2 g
  15. Hing (asafoetida) – 1 g

Preparation

  1. Slice onions and keep aside.
  2. Fry curry leaves and garlic flakes until crisp; reserve for garnish.
  3. Chop tomatoes and retain their juice.
  4. Clean and finely chop fresh coriander leaves.
  5. Finely chop ginger and garlic; keep aside.
  6. Heat coconut oil in a pan and temper with:
    • Mustard seeds
    • Hing
    • Methi seeds
    • Curry leaves
  1. Add sliced onions and sauté until translucent.
  2. Add chopped tomatoes with their juice and salt; cook slowly until the tomatoes release and reduce their liquid.
  3. Add xacuti masala and turmeric powder; cook for 10 minutes until well combined.
  4. Set the masala aside for plating.

Plating & Assembly

  1. Slice garlic bread into thin pieces.
  2. Rub fresh garlic cloves onto each slice.
  3. Toast the bread until crisp.
  4. Spread cream cheese evenly using a palette knife.
  5. Spoon the prepared onion-tomato masala over the toast.
  6. Create a swirl of smoked salmon and place it on top.
  7. Garnish with crispy curry leaves and garlic flakes.

Plating Idea

Arrange the toasts on a rectangular serving dish. Top with fried curry leaves and garlic flakes, and finish with a light sprinkle of fresh coriander around the plate for a refined presentation.

And your dish is ready