Scottish Tandori Salmon

Post 1662 of 1734


Serving food from nine countries, seven days a week at one destination, Chef Dirk and Chef Vishal Khuble take you on a gastronomic tour with the variety of dishes on offer.

Marination Time: 2 hours
Cooking time: 3-4 minutes
Serves: 4

For marination:
50 g red chilli paste
10 g ginger garlic paste
6 g black salt
2 g cumin powder
2 g garam masala powder
100 g hung yoghurt
40 ml mustard oil
2 g chaat masala

For salad:
2 g sea salt flakes
40 g plum tomatoes
180 g raw mango julienne

For aloo bhaja:
400 g potato
2 g salt
1 g cumin powder refined oil for frying

For mint and garlic chutney:
100 g mint leaves
100 g coriander leaves
10 g green chilli
5 g garlic
3 g chaat masala
30 g raw mango
4 g black salt
2 g cumin powder
10 ml lemon juice

Marinate the salmon with salt, lemon juice, chilli paste and ginger garlic paste and keep aside for 2 hours.

For marination:
Mix all ingredients together except mustard oil, and then gently fold the mustard oil in to the marination. Apply the marination on salmon and leave aside for another two hours. Cook salmon in a pre-heat tandoor at the temperature of 280˚C, for about 3-4 minutes Baste butter on top of the cooked salmon and sprinkle some chaat masala on top.

For salad:
Mix all ingredients together to create a nice salad.

For crispy aloo bhaja:
Peel the potatoes and grate them into long strips, and put them into ice water. Drain the potatoes from ice water and put directly to hot oil fry till potatoes get crisp. Sprinkle cumin powder and sal.

For mint chutney:
Blend all ingredients together except lemon juice and salt. Add some crushed ice instead of water, and make the puree into fine consistency. Remove from blender and add lemon juice and salt.