Wednesday, October 16, 2013

Tandoori Salmon

For a change, its an imported fish. Indeed. One of the favourites for us is definitely salmon. Honestly, we just so love salmon, but considering how much I have to pay, I try to limit and as I have already told you before, I try to stay true to our local catch (Ikan Masak Kicap, Bengali Fish Croquettes, & Mauritian Fish Curry) even if the fish dish is from another any part of the globe). Of course, every now and then, I somehow wobble and give in to salmon. The healthy, no smell and easy to cook fish. In fact, just some salt and pepper will do (Grilled Salmon), but of course, we shouldn't limit salmon to just one standard style of cooking which shouldn't be the fish case  for other types of fish wherever they are swimming (Fish Sandwich, Spicy Grilled Fish, Batter Fried Fish, & Thai Crispy Fish). Alright. Let's get down to making Tandoori Salmon. You can, if you want to, use store bought Tandoori spice or for simplify, just follow this recipe of mine (Lemon Butter Salmon) Curry powder, ginger paste, garlic paste and spices (Indian-Spiced Salmon) marinated salmon, grilled in a non-stick over the stove grilling pan and for an appealing, vibrant (Teppanyaki Salmon) char on the outside and soft melting moment inside, paired alongside raw, refreshing, tangy mint yogurt chutney.

For the fish
1 piece (about 350g) salmon - rinse and pat dry
1/2 tsp ginger paste/chopped ginger
1/2 tsp garlic paste/chopped garlic
1 tsp curry powder (any type)
1/2 tsp coriander powder
A pinch of garam masala
1/2 tsp turmeric powder
1 tbsp mustard oil
A bit of lime juice
For mint chutney
2 tbsp yogurt
1 handful of mint leaves
Salt to taste
Lime juice (if needed)
** Blend/process these ingredients together
Gently season salmon with all the ingredients except oil.
Set aside for at least half an hour.
Thereafter, heat oil and put salmon in.
Grill on both sides for a nice char on outside layer and soft meat inside.
Pair alongside mint chutney.

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