Grilled tikka salmon
- Start by mixing the natural yoghurt with the tikka masala paste in a bowl.
- Spread the mixture over the salmon fillets until well-coated on all sides and leave to marinade in the fridge while you prepare the other elements to the dish.
- When the other elements are ready, preheat the grill to its highest setting and place the fillets on the top shelf of the oven for 10-12 minutes until slightly charred and cooked all the way through (check on them every now and again to make sure they are not burning).
- Fry the onion and red pepper in a medium saucepan with 1 tbsp olive oil over a medium heat until softened.
- Add the garlic and chilli and fry for another minute.
- Add the tomato puree and stir for a couple of minutes before adding the tomatoes, mango and a splash of water. Put the lid on the pan and simmer gently for 15-20 minutes until the fruit has started to break down.
- Next, add the red wine vinegar, spices, sugar and ½ tsp salt. Simmer with the lid off for 5 minutes before tasting and adding more sugar or salt to taste.
- Leave to cool before blending with a hand blender or mixing in a food processor until you have a ketchup-like sauce with a bit of texture.
- Preheat the oven to 220°C fan/200°C.
- Drop your chips into a large pan of boiling, heavily salted water and boil for 5 minutes.
- Drain and leave to steam dry for 5 minutes before placing in a large bowl.
- Drizzle over the sunflower oil and add the spices and 1 tbsp sea salt flakes. Toss the chips in the bowl so they are well coated in the oil and spices before placing on a parchment lined baking tray. Spread the chips out so they are not overcrowded and put on the top shelf of the oven for 45-50 minutes until crispy and golden brown, turning occasionally.
Spiced mushy peas
- Put the defrosted peas in a food processor with all the other ingredients and blitz until well-combined.
- Season and set aside until serving.
- Place all the ingredients in a bowl, season and mix well.
- Put the ketchup, mushy peas and raita into small bowls and squeeze the charred limes over the salmon. Serve with the bombay chips on the side.