Tandoor Salmon, Prawns and Mackerel, with a Green Lentil Curry

This is one flavoursome dish! Tandoor Salmon, Prawns and Mackerel, with a Green Lentil Curry. The marinade is made with Greek yoghurt, ground coriander, turmeric, chilli powder, chaat masala, nutmeg, saffron, garam masala and ground cardamom. If you don't have a tandoor oven you can cook this on a grill or BBQ!

Ingredients

300g salmon fillet, skinless, sliced
2x mackerel, gutted head removed scored
6x prawns with shells on

Marinade

400g thick Greek yoghurt
25g ground coriander
1 tsp turmeric
30g mild red chilli powder
15g chaat masala
Pinch nutmeg
Pinch saffron
5g garam masala
10g ground cardamom

Lentil Curry

80g butter
1 onion, diced
5cm piece fresh ginger, grated
3 garlic cloves, chopped
2 tsp black mustard seeds
1½ tsp turmeric
2 tsp garam masala
Fresh curry leaves
250g green lentils

To serve

Coriander, roughly chopped
Mint- leaves picked and roughly chopped
A few spring onions, sliced

Method

Print Recipe

Heat a tandoor oven to 400c.

Marinade the fish in the yoghurt and spices for 2 hours, then skewer up.

For the curry:

Add the chopped onion to a pan and fry, stirring regularly, for about 10 minutes, or until soft and golden.

Stir in the ginger and garlic and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1-2 minutes.

Add the lentils and 750ml water, then reduce the heat to a simmer and cook the lentils for 45 minutes, until tender. You may have to add a little more water, depending on how large your pan is.

Finish with herbs and spring onions.

Pop the fish into the tandoor and cook for 4 to 5 minutes.