TANDOORI FISH SKEWERS

Salmon has a high fat content so it stays lovely and moist when cooked over direct heat. It can also be eaten a bit pink in the middle, so you don’t need to worry about undercooking it either. Quick pickled red onions cut through the rich flavours, as well as adding amazing colour.

INGREDIENTS

SERVES: 8

8 skinless salmon fillets (about 125g each)

2 large garlic cloves, grated

2.5cm piece of fresh ginger, grated

Juice of 1 lime

200g Greek yoghurt

1 tsp Kashmiri chilli powder

1 tsp ground turmeric

1 tsp ground cumin

2 tsp ground coriander

2 tsp sweet smoked paprika

A little vegetable oil to brush

Salt and freshly ground black pepper

For the pickled red onions:

2 small red onions

125ml water

125ml white wine vinegar

1⁄2 tsp fennel seeds

1⁄2 tsp cumin seeds

1 tbsp salt

2 tbsp sugar

To serve:

Naan bread or roti

A handful of coriander leaves

1 long green chilli, finely sliced

Lime halves

Sweet chilli sauce

METHOD

1: Prepare your pickled red onions an hour or so ahead. Slice the onions and place in a clean jar or bowl. Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar and salt are fully dissolved. Pour the hot pickling liquor over the onions and leave to cool slightly. Pop the lid on (or cover the bowl) and place in the fridge to pickle.

2: To prepare the salmon, cut each fillet into 4 equal-sized chunks. Place these in a bowl with the garlic, ginger and lime juice and mix well.

3: In another bowl, mix the yoghurt with the spices and some salt and pepper. Add this spiced yoghurt to the salmon and mix well again. Leave to marinate in a cool place for at least 20 minutes, or up to an hour. Meanwhile, if using wooden skewers soak eight of them in water to avoid scorching on the barbecue.

4: Once marinated, thread the salmon onto your skewers, putting 4 chunks onto each skewer.

5: Brush the hot barbecue grid lightly with a little oil then lay the skewers on it. Cook for 2–3 minutes on each side until golden brown and lightly charred. Meanwhile, warm the naan or roti on the edge of the barbecue. Once cooked, transfer the skewers to a warm plate.

6: Serve the skewers on the warm naan or roti. Scatter over a little pickled red onion, some coriander and sliced green chilli. Serve with lime halves for squeezing over, and sweet chilli sauce on the side.

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