Tandoori Salmon Makhani Curry
45 MINS + 1 HOUR MARINATE
Cooking
4
Portions
Ingredients
- Mowi raw salmon portions – 2 packs
- Baby spinach – 200g
- Basmati rice – enough to serve 4 people. Follow back of packs instructions for cooking
- Tandoori marinade – see below recipe
- Indian style butter sauce – see below recipe
Ingredients for Tandoori Marinade
- Greek yogurt – 3 tbsp (90g)
- Ginger – finely grated or diced – 1 tsp (4g)
- Garlic clove – crushed 1 clove
- Ground paprika – 1 tsp (3g)
- Chilli powder – ½ tsp (1g)
- Ground cumin – ½ tsp (1½g)
- Turmeric ground – ¼ tsp (½g)
- Garam masala – ½ tsp (1g)
- Salt – Good pinch (2g)
- Mint – chopped – 1 tsp (8g)
Mix all of the marinade ingredients together and marinade the salmon for at least 1 hour
North Indian style butter sauce
- Sunflower oil – 2 tbsp
- Chopped tomatoes – 1 can (400g)
- Green chilli – finely diced – 1 chilli – seeds removed
- Ginger – finely diced or grated – 1 tbsp – 14g
- Honey – 1 tbsp (15g)
- Ground paprika – 1 tsp (4g)
- Chilli powder – ½ tsp (2g)
- Garam masala – ½ tsp (2g)
- Unsalted butter – diced & chilled – 50g
- Fenugreek ground – 1 tsp (4g)
- Double cream – 60g
- Fresh coriander – chopped – Handful
- Salt to taste
Method for the North Indian style butter sauce
- Heat up the sunflower oil in a sauce pan and add the chilli. Fry for few seconds.
- Turn down the heat and add the ginger and ground spices and cook for a further few seconds
- Stir in the tomatoes (this will stop the spices from burning). Add the honey and season with salt. Place a lid on the pan and simmer for 12 minutes.
- Add the cream and garam masala and simmer for a further 5 minutes.
- Add the butter gradually, whisking through sauce (alternatively remove the sauce from the heat and with a hand blender gradually add the butter until the sauce is smooth).
- Finish by stirring through the chopped coriander and taste and adjust this seasoning.
The sauce can be made the day before and chilled until needed.
Method for dish
- Marinade the salmon and chill for an hour (see below recipe for marinade).
- While the salmon is marinading make the sauce (see below recipe for sauce).
- Place the salmon on greaseproof lined baking tray and cook in the centre of the oven for 20 minutes (200°c fan)
- Serve with steamed rice and spinach
Note: Curries are often best made the day before, it gives the spices time to develop and balance.
Ingredients
- Mowi raw salmon portions – 2 packs
- Baby spinach – 200g
- Basmati rice – enough to serve 4 people. Follow back of packs instructions for cooking
- Tandoori marinade – see below recipe
- Indian style butter sauce – see below recipe
Ingredients for Tandoori Marinade
- Greek yogurt – 3 tbsp (90g)
- Ginger – finely grated or diced – 1 tsp (4g)
- Garlic clove – crushed 1 clove
- Ground paprika – 1 tsp (3g)
- Chilli powder – ½ tsp (1g)
- Ground cumin – ½ tsp (1½g)
- Turmeric ground – ¼ tsp (½g)
- Garam masala – ½ tsp (1g)
- Salt – Good pinch (2g)
- Mint – chopped – 1 tsp (8g)
Mix all of the marinade ingredients together and marinade the salmon for at least 1 hour
North Indian style butter sauce
- Sunflower oil – 2 tbsp
- Chopped tomatoes – 1 can (400g)
- Green chilli – finely diced – 1 chilli – seeds removed
- Ginger – finely diced or grated – 1 tbsp – 14g
- Honey – 1 tbsp (15g)
- Ground paprika – 1 tsp (4g)
- Chilli powder – ½ tsp (2g)
- Garam masala – ½ tsp (2g)
- Unsalted butter – diced & chilled – 50g
- Fenugreek ground – 1 tsp (4g)
- Double cream – 60g
- Fresh coriander – chopped – Handful
- Salt to taste
