Tandoor-grilled salmon with lime-leaf and spinach marinade

Alfred Prasad's tandoor-grilled salmon recipe produces a feast for the senses. The fish is lightly marinated in lemon juice, ginger and garlic before facing a second marinade of coriander, chilli and a host of Indian spices. If you don't have a tandoor oven at home, you can use a hot grill or barbecue instead.

First published in 2015
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Ingredients

Metric

Imperial

Salmon

To serve

Equipment

  • Food processor or blender

Method

1
Place a heavy-based pan over a medium heat and add 15ml of vegetable oil. Once the oil is hot, add the gram flour and stir constantly for 8-10 minutes to make a blonde roux, it should turn a pale-blonde brown colour. Set aside to cool
  • 15ml of vegetable oil
  • 1 tbsp of gram flour
2
Skin the salmon, wash under cold water and allow to drain. Pat dry with kitchen paper and cut into large chunks. Sprinkle over the salt and the juice of half a lemon, then gently rub in the ginger-garlic paste. Set aside
3
Wash and chop the spinach, coriander, green chillies, mint leaves and lime leaves. Place the leaves and chilli in a food processor with the remaining oil, turmeric and 3 tablespoons of lemon juice. Blitz into a paste
4
Add to a bowl with the roux, cumin and coriander powder. Add the salmon chunks, mix gently and leave to marinate in the fridge for 30 minutes
5
Cook in a tandoor, barbecue or grill, starting with a medium heat and increasing the temperature at the end to brown the edges
6
Serve on a bed of sliced red onion, sprinkled with the lemon juice, chaat masala and chilli
First published in 2015
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Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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