Tandoori Cape Salmon

SALMON MARINATED IN LIME AND GINGER SERVED ON A SWEET & SOUR CUCUMBER SALAD

Ingredients
  • 4 X 250g deboned Cape salmon
  • 4 garlic cloves, roughly chopped
  • Small bunch coriander leaves
  • 4cm fresh root ginger, roughly chopped
  • 8-10 curry leaves, roughly chopped
  • 2 tbsp lime juice
  • 1 tbsp grated lime zest
  • 1 tbsp brown sugar
  • 1/2  tbsp garam masala
  • 1/2 tbsp salt
  • 50ml cold-pressed virgin olive oil
  • 1 tbsp flour to dust the salmon

Method

  • Use a pestle and mortar to make a fine paste with the oil, garlic, coriander, ginger, curry leaves, lime juice and zest, deghi mirch, garam masala and salt.
  • Heat oil in a pan and add the gram flour, stirring to make a paste, and cook for about 1 minute without burning.
  • Transfer the mixture to a bowl and combine the spice paste and yogurt.
  • Gently stir in the salmon and marinate for 1 hour.
  • Re-heat the oven to 200 the marinated salmon in a baking dish.
  • Cook for 10-15 minutes, basting once or twice during cooking.

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