Name: Tandoori Salmon
Ingredients: 450 g Salmon fillet; 2 Cloves garlic; peeled and chopped; 1 1/4 inch cub root ginger; 1/2 ts Salt; 1 ts Ground cumin; 1 ts Ground coriander; 1/2 ts Garam masala; 1/2 ts Chilli powder; 1/4 ts Tandoori colour or red food colouring; ; mixed with 1tbsp tomato; Puree; Lemon; juice of; 3 tb Water; 2 tb Oil; 2 Heaped tbsp flour; 1/2 ts Chilli powder; 1/4 ts Salt

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Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
		The, Spice, Trail	1	servings

INGREDIENTS

450	g	Salmon fillet
2		Cloves garlic; peeled and chopped
1		1/4 inch cub root ginger
1/2	ts	Salt
1	ts	Ground cumin
1	ts	Ground coriander
1/2	ts	Garam masala
1/2	ts	Chilli powder
1/4	ts	Tandoori colour or red food colouring
		; mixed with 1tbsp tomato
		Puree
		Lemon; juice of
3	tb	Water
2	tb	Oil
2		Heaped tbsp flour
1/2	ts	Chilli powder
1/4	ts	Salt

INSTRUCTIONS

MIX IN A BOWL
Wash the salmon and dry on absorbent paper. Cut into 1 inch squares. Add
the salt to the ginger and garlic and crush to a smooth pulp. In a small
bowl mix together ginger, garlic pulp, cumin, coriander, garam masala,
chilli powder and tandoori colour. Add the lemon juice and water and mix
thoroughly. Keep aside.
Heat the oil over a medium heat in a non stick frying pan. Dust each piece
of fish in the seasoned flour and put in the hot oil in a single layer,
leave plenty of room in the pan. Fry for 5 minutes and drain on absorbent
paper, now return all fish to the pan.
Hold a sieve over a pan and pour the liquid spice mixture into it. Press
with the back of a spoon until mixture in the sieve looks dry and very
coarse, discard the mixture.
Stir gently and cook over a medium heat until the fish is fully coated with
spices and the liquid dries up. Remove from the heat and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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