Tandoori Salmon (serves 4–5)

A luscious yet healthy Indian seafood starter. The spices are balanced carefully to enhance—not overpower—the natural flavour of the salmon. Traditionally cooked in a tandoor, but easily made in a home oven.

1. Pre-heat the oven to 180ºC
2. Roast the gram flour in the oven on gas mark 180ºC for 4 minutes
3. Clean and wash the fish, pat dry and cut into chunks
4. Marinate the fish chunks with ginger and garlic paste, freshly squeezed limes and salt, leave to one side
5. In a separate bowl, start by whisking together the olive oil, turmeric, red chilli powder, red chilli flakes,
6. garam masala, yoghurt, dill, carom and the roasted gram flour
7. Pour the yoghurt marination over the coated salmon chunks and toss the fish chunks in the marination
8. using your hand ensuring the salmon is coated evenly and properly with the marination
9. Leave the fish to marinate in the refrigerator for a minimum one hour (or preferably overnight for best
10. results)
11. Once the fish has marinated well, roast in the oven for 15 minutes on gas mark 180°C
12. Remove the salmon from the oven, placed carefully onto a plate or load onto a naan bread and follow the serving suggestion

Serving Suggestions

• Naan bread (with or without butter)
• Chilli Bazaar Salad (see below)
• Papadoms or farfar
• Masala fries
• Tamarind chutney
• Mint yoghurt
• Masala mayonnaise (Desinnaise)

Garnish: coriander, crispy sev, pomegranate pearls

Chilli Bazaar Salad (serves 2–3)

1. To start with, put the tomato, cucumber, red onion, red kidney beans, chick-peas, sweet corn kernels, pomegranate, lettuce, green chilli and coriander into a mix, mix well
2. To make the dressing in a separate bowl, whisk together the lemon juice, olive oil, red chilli flakes, coarse black pepper, chaat masala, salt, crushed garlic and cumin powder
3. Check seasoning, adjust accordingly
4. Dress the salad with the dressing before serving, toss together well
5. Serve