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Ingredients :
500gms Salmon fillet
Half a lemon
1 tbsp Ginger-garlic paste
Half tsp salt
Paste :
80 grms Spinach
80 grms Coriander leaves
60 grms Mint leaves
15 grms Lime-leaf
6 Small green chillies
1 tbsp Lemon juice
2 tbsp Vegetable oil
1 tbsp Gram flour
2 tbsp Yoghurt
Salt to taste |
Method :
De-scale the salmon fillet. leaving skin on.
Wash well and cut into cubes roughly 2 inches square.
Sprinkle the juice of half a lemon over the cubes of
salmon, add a tablespoon of ginger-garlic paste and half a teaspoon
of salt, mix together gently and leave aside while preparing the paste.
For the paste, chop the lime-leaves and coriander
leaves roughly, pick the leaves of mint off the stalks and wash all
the leaves together in cold standing water (this should enable any
grit to settle to the bottom) and lift the leaves out of the standing
water and place in a strainer to drain.
Put the drained leaves into a food processor along
with green chillies, a tablespoon of lemon juice and two tablespoons
of vegetable oil and blend into a fairly smooth paste. (You might
need to scrape leaves along the inner wall of the blender using a
spatula). This should ensure a smooth paste throughout.
Transfer the paste to a mixing bowl and add 1
tablespoon of gram flour and 2 tablespoons of yoghurt and salt to
taste, whisk together and apply gently over the cubes of salmon.
Leave to marinate for about 20 minutes.
Grill in a medium hot oven for 10 minutes and flash
under a grill for a couple of minutes.
Serve either hot or cold accompanied with salad. |