Hariyali fish tikka

Hariyali fish tikka

  • serves 4
  • Easy

olive's Indian cooking expert, Maunika Gowardhan, shares vibrant, spicy salmon all wrapped up in warm homemade flatbreads


Try Maunika Gowardhan’s hariyali fish tikka recipe then check out her chettinad chicken, pork balchao and vegan biryani. Or try our chicken tikka masala.

Maunika says: “Hariyali means ‘green’ and the vivid colour in this tikka comes from the amount of vibrant herbs in the marinade. Using basil gives it a refreshingly distinct taste and there are spicy notes from white pepper and green chillies. I have used salmon, although any firm fish would work well.”



  • ginger 2cm piece, finely grated
  • garlic 3 cloves, crushed
  • lime juice 1 tbsp
  • ground white pepper ½ tsp
  • neutral oil (such as sunflower or groundnut) 2 tbsp
  • skinless salmon fillets 500g, 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


  • coriander ½ a large bunch, roughly chopped
  • basil ½ a large bunch, roughly chopped
  • green bird's-eye chillies 2-3
  • garlic 1 clove, roughly chopped
  • garam masala ¼ tsp
  • lime juice 1 tbsp
  • greek yogurt 2 tbsp


  • strong bread flour 220g
  • olive oil 40ml


  • 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.

Cook's notes

Chaat masala is a spice mix often comprising amchoor (dried mango powder), cumin, coriander, black pepper, dried ginger and salt, and is used a seasoning – it is available from large supermarkets and Asian grocers.

Head here for more salmon inspiration

Fish Tray Bake Recipe with Sea Trout, New Potato and Asparagus

Nutritional Information

  • Kcals 641
  • Fat 35.3g
  • Saturates 6.6g
  • Carbs 44.2g
  • Sugars 1.6g
  • Fibre 2.5g
  • Protein 35.4g
  • Salt 0.2g