Rojak
Make this delicious Malaysian fruit dessert to finish an exotic meal, or use as a relish for spiced roast pork. It features a punchy sweet and sour dressing
Indian spiced salmon
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp tamarind paste
- 1 large limejuiced
- 1 tbsp soft light brown sugar
- ½ tsp salt
- 1 tsp hot chilli powder
- 2 tsp ground turmeric
- 2 garlic clovesgrated to a purée
- 2cm piece gingerpeeled and grated to a purée
- 4 salmon fillets170-200g each
- 2 tbsp groundnut oilor ghee
- 2 dried Kashmiri chillies
- ricelime wedges and chutney, to serve
Nutrition: Per serving
- kcal520
- fat36g
- saturates9g
- carbs7g
- sugars6g
- fibre1g
- protein41g
- salt0.9g
Method
step 1
Preheat oven to 200C/180C fan/gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water – you won’t need much – to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you’re in a rush).
step 2
Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.
