Hariyali fish tikka
- Preparation and cooking time
- Total time
- + Resting + Marinating
- Easy
- Serves 4
Ingredients
- 2cm piece ginger, finely grated
- 3 cloves garlic, crushed
- 1 tbsp lime juice
- ½ tsp ground white pepper
- 2 tbsp neutral oil (such as sunflower or groundnut)
- 500g skinless salmon fillets, cut into 4cm chunks
- chaat masala, to garnish
- red onion, thinly sliced and tossed with lime juice to serve
- mango chutney, to serve
- lime wedges, to serve
MARINADE
- ½ a large bunch coriander, roughly chopped
- ½ a large bunch basil, roughly chopped
- 2-3 green bird's-eye chillies
- 1 clove garlic, roughly chopped
- ¼ tsp garam masala
- 1 tbsp lime juice
- 2 tbsp greek yogurt
FLATBREADS
- 220g strong bread flour
- 40ml olive oil
Method
- STEP 1
To make the flatbreads, put the flour, oil and a good pinch of salt in a large bowl. Add 100ml water a little at a time, kneading to make a soft dough. Cover and leave to rest for 30 minutes.
- STEP 2
Knead the dough on a worksurface for a few minutes, then divide into six portions. Roll each out to a thin disc around 18cm (it doesn’t have to be a perfect circle).
- STEP 3
Heat a heavy non-stick frying pan over a medium-hot heat. Heat the grill to high.
- STEP 4
Add one of the flatbreads to the pan and cook for 2 minutes. Turn and cook on the other side for 1 minute. Slide the pan under the grill and keep cooking and turning until charred and the bread has puffed up (traditionally you would do this step over a gas flame holding the flatbread with tongs, but not everyone will be confident enough). Keep wrapped in a cloth or foil while you make the remaining breads.
- STEP 5
To make the salmon, tip the ginger and garlic into a bowl, and add the lime juice, white pepper and oil. Add the salmon, toss and leave for 5 minutes while you make the marinade.
- STEP 6
Put the coriander, basil, green chillies, garlic and 2 tbsp of water in a blender or food processor, and blitz to a smooth paste. Tip the marinade into a bowl and stir in the garam masala, lime juice and yogurt. Add this to the salmon and leave to marinate for 15-20 minutes.
- STEP 7
Heat the grill to medium-high. Put the salmon onto a foil-lined baking tray. Grill the chunks for 6-8 minutes or until just cooked and starting to catch at the edges. Sprinkle with chaat masala and serve with warm flatbreads, onion, chutney and lime wedges.