Hariyali fish tikka

Name: Hariyali fish tikka
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
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; 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; 220g strong bread flour; 40ml olive oil

Preparation and cooking time
- Total time45 mins
- + 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.