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Marinated Salmon Skewers Cooked In A Clay Oven

Tandoori salmon skewers

Salmon skewers ready for the oven.

I am loving my new clay oven that was sent to me by Spices of India to use in my recipes. This time I decided to try skewering chunks of marinated salmon and cooking them just as I would in my outdoor tandoor oven.

Of course I didn’t get the same charred exterior as I would in a charcoal tandoor but the fish was still amazing. It was so succulent. You could barbecue the salmon or even bake it if you don’t have a clay pot but believe me… it’s worth a purchase. I didn’t need to use any oil to cook the fish and didn’t miss it either.

tandoori salmon skewers

I placed garlic at the end of the skewers to help keep the fish on the skewer as it cooked.

I did indulge a bit though with a healthy portion of Cheddar cheese which I added to the marinade. It resulted in a quite unique flavour that I hope you will enjoy.

This recipe could be made with any meaty fish such as monkfish, cod or hake.

Tandoori salmon

Sample plate. I served this with a coriander and chilli raita.

Marinated Salmon Skewers Cooked In A Clay Oven
Author: 
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 600g salmon – skinned cut into 2cm cubes
  • 250ml non fat plain hung yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 50g medium Cheddar cheese smashed into a paste
  • 1 small bunch fresh coriander
  • Juice of two limes
  • 1 green chilli – chopped
  • 1 tablespoon garam masala (I used my smoked Curry Guy garam masala)

Instructions
  1. Place all of the marinade ingredients into a blender and blend to a smooth paste.
  2. Pour over the salmon chunks and allow to marinate for about 30 minutes.
  3. Meanwhile heat your oven to its highest temperature.
  4. Soak the clay oven in water for fifteen minutes and then place it in the oven to heat.
  5. Skewer the salmon pieces and place a clove of garlic (as pictured) at the end to help ensure they don’t slip off when cooking. The raw garlic also adds to the flavour.
  6. When ready to cook, place the skewered salmon pieces in the clay tandoor, cover with the lid and bake for about 20 minutes until just cooked through.
  7. Serve with your raita of choice or simply on its own.

 

tandoori salmon

The same dish served with crispy salmon skin baked with sesame oil and salt

OPTIONAL EXTRA

I placed the skin from the salmon flat on a baking tray. Then I brushed it with sesame oil and a sprinkle of flaky Maldon salt and baked it in a 200c/400f oven for about 25 minutes until it was crispy. It was then served on top of the fish.

 

I would like to thank Spices of India for supplying me with my clay tandoor to use in my recipes. You can view more details about the product here.

The salmon was supplied to me free of charge by Delish Fish. Delish Fish delivers freshly caught seafood to your door throughout the UK.

Tandoori salmon

Tandoori Salmon ready to serve.


Dosas

Dosas by The Curry Guy

You are going to love making your own dosas. I sure do.

One of the best parts of writing a curry blog is all of the great people I have met along the way. Many readers of my blog ask me where I get all my recipes. Most are either made up by me, sent to me by email or taught to me. I love learning from top chefs. Being as passionate about Indian food as I am, it has helped me continue writing this blog.

One of the most memorable days out I had was when I was invited to Prashad to learn a few of their recipes and cooking techniques. For those of you who are unfamiliar with Prashad, they were the surprise stars of Gordon Ramsay’s Best restaurant TV show in 2010. Prashad is a vegetarian restaurant and I promise you Gordon got it right. Even if you are a meat fan like me, you won’t miss it. Their food is second to none.

If you are interested in learning some of their recipes, be sure to check out ‘PRASHAD – Indian Vegetarian Cooking’ by Kaushy Patel. You can look inside the book on Amazon here. I have also written a review which you can read here.

While I was there, I got to work along side Minal Patel who is Prashad’s head chef. She showed me how to make dosas among other things. My family are dosa crazy so I couldn’t wait to get home and make the recipe.

The first attempt was a great success! We enjoyed a dosa evening together and looked forward to making them again for friends. The second go – this time with a house full of hungry guests was a bit of an embarrassment.

The batter clumped up when I tried to cook the dosas like large curd cottage cheese. Luckily we had some naan dough at the ready so no one went hungry but it was a disappointment.

I thought maybe it was a problem with the batter and I received many suggestions about how to make a better batter. I knew, however there was no beating the batter I’d learned at Prashad so I tried a few more times with limited success.

I’ve since learned that the pan was too hot. You don’t need a lot of heat to make dosas. Keep the heat to a minimum and this recipe will work for you every time.

In Kaushy’s cookbook, she recommends using broken rice which was broken during harvest or while drying. It is starchier and perfect for making a dosa batter. You can purchase broken rice at Asian grocers. If you can’t find it, just use normal Basmati rice.

By the way, I’ve changed my recipe ever so slightly while experimenting. It worked very well!  If you want to try Kaushy’s version exactly, be sure to get a copy of Prashad for yourself. You’ll be glad you did.

Dosa batter by The Curry Guy

The batter should be smooth and easily pourable like a single cream.

Insider trick. Chop an onion in half and wipe it on the surface each time before pouring the batter. It help ensure the dosa doesn't stick and adds to the flavour.

Insider trick. Chop an onion in half and wipe it on the surface each time before pouring the batter. It help ensure the dosa doesn’t stick and adds to the flavour.

 

Dosas by The Curry Guy

Pour about 150ml of batter onto your pan and then, working quickly from the centre, spread it out in a circular motion using the back side of your ladle.

As the batter cooks, the sides will crisp up and become brown. At this stage, pour about a tablespoon of oil around the edges. Flip when browned on the other side.

As the batter cooks, the sides will crisp up and become brown. At this stage, pour about a tablespoon of oil around the edges. Flip when browned on the other side.

Dosa by The Curry Guy

Flip the dosa and brown briefly on the opposite side.

Finished dosa by The Curry Guy

Fold the sides in and turn with the seam side down.

 

Dosas
Author: 
Recipe Type: Main
Cuisine: Southern Indian
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 300g broken rice
  • 75g urad dhal lentils
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon Maldon sea salt
  • 1 teaspoon sugar
  • 3 tablespoons sunflower oil

Instructions
  1. Combine the rice, lentils and fenugreek seeds in a large bowl and rinse three times with water.
  2. Pour enough warm water into the bowl to cover and soak for 12 hours or overnight.
  3. When ready to make your batter, drain the water.
  4. Place half of the rice mixture into a food processor with about 100ml of water and blend for at least five minutes until very smooth. You do not want to rush this. It is an essential part of making the batter.
  5. Repeat with the rest of the rice mixture adding another 100ml of water.
  6. Combine the two batters and add the salt and sugar. Whisk thoroughly.
  7. Now place the batter in a air-tight container and leave in the fridge to ferment for 24 hours.
  8. When ready to cook, place a non-stick – or normal frying pan over low heat.
  9. The pan is ready when a drop of water sizzles away almost immediately.
  10. Using a ladle, pour about 150ml of batter into the centre of the pan.
  11. Then working very quickly and working from the centre, take the bottom of your ladle and move the batter in circular motions outward so that it is flat and not thick.
  12. Turn the heat up a little. The sides of the dosa will begin to brown and move away from the pan after a few minutes.
  13. When this happens, trickle about ½ tablespoon of the oil around the edges of the dosa.
  14. When the dosa is browned on the under side, flip it and brown the other side for about a minute.
  15. Flip over again and the fold into the shape as above.
  16. Repeat until all of the batter is used.

Notes
YOU NEED TO START THIS RECIPE AT LEAST 32 HOURS BEFORE SERVING.

If the batter becomes clumpy, turn down the heat and allow the pan to cool a little.

 

 


Rose Veal Kheema Mattar

Rose Veal Keema mattar

Rose Veal Keema Mattar – lower in fat than lamb and just as good.

I think I actually like this recipe even more than my more traditional version with minced lamb. Cooking with rose veal makes the keema much lower in fat and there isn’t any loss of flavour. In fact most people I’ve made this rose veal keema for prefer it to lamb as well.

I made this today as I am planning a big dosa dinner this evening. My kids love dosas filled with keema just like they do in our favourite dosa restaurant in Middlesbrough, DOSA.

This curry takes only about a half hour to make and the flavours mature if you make it a day or a few hours before you eat it.

Rose Veal Kheema Mattar
Author: 
Recipe Type: Main
Cuisine: Northern India
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 500g minced rose veal
  • 1 tablespoon olive oil
  • 2 onions – finely chopped
  • 2 tablespoon garlic and ginger paste
  • 2 green chillies – finely chopped
  • 3 tablespoon tomato puree
  • 2 tablespoons cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 2 cassia bay leaves
  • 150ml water
  • 2 tablespoons thick plain yogurt
  • 50g fresh or frozen peas
  • Salt and pepper to taste
  • 1 small bunch coriander leaves – finely chopped

Instructions
  1. Heat the oil in a large frying pan over medium heat.
  2. When hot, add the chopped onions and fry for about five minutes.
  3. Now scoop in the garlic and ginger paste along with the chopped chillies.
  4. Stir well and add the minced rose veal and break it up with a fork so there aren’t any clumps.
  5. Fry until cooked through and then add the tomato puree, cumin, coriander powder, garam masala, bay leaves and turmeric.
  6. Pour in the water and stir well.
  7. Add the yogurt one teaspoon at a time while stirring into the sauce and then the peas.
  8. Cook for a further ten minutes and then add the chopped coriander and salt and pepper to taste.

 

 


Fresh Coconut Chutney

Fresh coconut chutney

Fresh coconut chutney

If you like coconut, you’re going to love this one. Fresh coconut chutney is popular in Southern India. It’s often served with idlis and dosas along with a hot sambar soup. It’s usually eaten by hand with the idlis or dosas being dipped into the chutney or the sambar.

This is an easy recipe once you get your coconut open. I hate messing about with fresh coconuts but believe me, the work is worth the effort.

Fresh Coconut Chutney
Author: 
Recipe Type: Side dish
Cuisine: Southern Indian
Prep time: 
Total time: 

Serves: 6
 

Ingredients
  • 1 fresh coconut – grated or finely chopped
  • 2 green chillies – finely chopped
  • 1 tablespoon sunflower oil
  • 1 teaspoon mustard seeds – yellow or black will do here
  • 10 fresh curry leaves
  • 1 teaspoon tamarind puree

Instructions
  1. Place the coconut in a food processor and blend until the coconut pieces are very fine – almost a paste.
  2. Add the chopped green chillies and blend for a further 30 seconds.
  3. Spoon in the tamarind puree and salt to taste and blend for 30 seconds more.
  4. Now heat the oil in a pan.
  5. When hot, toss in the mustard seeds. When they begin to pop, add the curry leaves and fry for about 30 seconds. The room will become quite fragrant from the curry leaves.
  6. Pout this oil mixture into the coconut and stir well.
  7. Serve with dosas or idlis.

 

 


Idlis

Idlis with sambar and fresh coconut chutney

Idlis served with sambar and fresh coconut chutney

Last night I had my first go at making idlis. I’ve always wanted to try but never got around to purchasing the essential idli moulds and steamer. Thanks to my new sponsor Spices of India, I’ve finally got around to doing it. They sent me a fantastic multi cooker which I am sure I’ll be using many more times in future.

These spongy snacks were gobbled up by the family. They’re go good dipped into sambar or fresh coconut chutney which is exactly what we did.

As recipes go, this one isn’t exactly for beginners nor is it for people who don’t enjoy being in the kitchen. It’s not exactly difficult but it is quite time consuming and some forward planning is a must. Once you make the batter, you need to let it ferment in a warm place for at least eight hours.

I put my batter in a bowl which I covered with a towel in the oven at 47c. After fermenting for eight hours, the batter had doubled in volume and was nice and bubbly.

You need to be sure to oil your idli trays lightly. I did this and though they didn’t stick, they were difficult to get out.

The end result, however was amazing. I hope you get a chance to try this one. If you do, be sure to let me know how it went.

Idli tray and pot

The multi cooker from Spices of India. The idli trays were so easy to fit into place. They steamed to perfection.

Idli tray

Batter in one of the trays ready for steaming.

 

Idlis
Author: 
Recipe Type: Snack
Cuisine: South Indian
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 220g white urad dhal lentils
  • 110g white rice flour
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon salt

Instructions
  1. Put the uran dhal lentils in a bowl and cover with water. Soak for eight hours or over night.
  2. Drain and place the lentils in a food processor with about 50ml of water and grind to a smooth paste. Don’t rush this. I blend the lentils until very smooth – about five minutes.
  3. Place the rice flour, fenugreek seeds and salt in another bowl and add just enough water to make a think paste.
  4. Add this paste to the lentils and whisk to combine.
  5. Store this batter, covered in a warm place for eight hours or over night. The batter should become quite foamy and and double in volume.
  6. When ready to cook, pout water into the bottom of your idli pan and bring to a boil.
  7. Oil your idli trays lightly and then pout the batter into the moulds.
  8. Carefully lower the trays into the idli pan, cover and steam for 20 minutes.
  9. After 20 minutes, your idlis should be ready. Remove the trays from the steamer and remove the idlis from the trays. You may need a knife or small spoon to assist you with this.

 

I would like to thank Spices of India for supplying me with the idli multi cooker free of charge to use in my recipes. I highly recommend it.


Sambar

Sambar

This has to be one of my favourite Indian soups

I have been working on this recipe ever since visiting my local dosa restaurant and having it as a starter with dosas and coconut chutney about a year ago. There are many recipes for Sambar but after playing with the recipes – adding this and omitting that, I think I’ve finally come up with the version I like best.

Sambar is a very popular southern Indian soup that is usually served with dosas or idlis. It’s quite nice on its own too but I do like dipping the idlis and dosas into it. The combined flavour is to die for.

Most Indian restaurant here in the UK don’t have these on the menu so you are in for a real treat. Sambar is mildly spiced with just a little sugar and salt to give you a taste sensation that is truly unique and delicious. The pigeon peas bring it all together. I’m sure you are going to love this one.

5.0 from 1 reviews

Sambar
Author: 
Recipe Type: Side Dish
Cuisine: Southern Indian
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 225g toor dhal (split pigeon pea lentils)
  • 1 teaspoon sunflower oil
  • 4 large chopped tomatoes
  • 1 medium sized aubergine – cut into 1cm chunks
  • 1 tablespoon ginger puree
  • 1 green chilli pepper – chopped
  • 50g fresh or frozen peas
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon sugar
  • 1 teaspoon garam masala
  • 1 small bunch fresh coriander
  • 1 teaspoon salt – or to taste
  • FOR THE TARKA
  • 60ml sunflower oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida
  • 20 fresh curry leaves

Instructions
  1. Soak the split pigeon peas in hot water for 20 minutes.
  2. Drain and rinse and then pour into a large saucepan.
  3. Add 1½ litres water and heat over high heat.
  4. As you do this, a foam will raise to the top. Skim this off until no foam remains and reduce the heat to a simmer.
  5. Simmer for about 30 minutes until the lentils are soft.
  6. Add the chopped tomatoes and the ginger and green chilli and bring to a boil for about 3 minutes.
  7. Now, using a hand help blender (or any blender) blend until creamy smooth. I do this for about five minutes.
  8. Add the rest of the ingredients up to the tarka ingredients and simmer for a further 15 minutes.
  9. Remove the sambar from the heat while you make your tarka.
  10. In a small saucepan, heat the oil until hot but not yet boiling.
  11. Toss in the mustard seeds and cumin seeds. When the mustard seeds begin to pop, throw in the curry leaves and sprinkle in the asafoetida.
  12. Very carefully, add this seasoned oil to the sambar. The oil may spit some so I do suggest standing back a little when you do this.
  13. Stir in into the sambar and bring back up to heat.
  14. Serve hot with dosas, idlis or even with crusty French bread.

 

 


Mild Naga Chilli and Coriander Chicken Curry

Chicken curry

The home tandoor clay pot makes the meat more tender and flavourful. It cooks in its own steam and the result is amazing.

I know what you’re probably thinking… How could you have a mild naga chilli curry? Nagas are fiery hot, right?

This is true but they also have an amazing flavour. If used in small amounts, you can still enjoy the flavour without all the intense heat. Just like most curry house chefs, I use Mr Naga brand. This is done not only for ease but because you get the same amount of bite every time.

Chillies are quite seasonal so their heat varies greatly. With Mr Naga, you know what you are getting each time and you don’t have to worry about touching your eyes after you’ve forgotten you chopped a bunch up. Not fun.

No, I am not affiliated in any way with the Mr Naga company. I just thought you might like to know a curry house trade secret. You can find Mr Naga in Asian grocers and online.

Mr Naga adds a fresh and very hot punch so be careful!

Mr Naga adds a fresh and very hot punch so be careful!

One company I am beginning to work very closely with, however is Spices of India. They offer a huge range of spices, fresh produce and cooking products that is definitely worth checking out. Today I’ve been cooking with one of the new toys they sent me to try. it’s the tandoori pot used in these pictures. The meat came out so succulent and nice. I have to say, I’m over the moon with it.

To use this product, you turn your oven onto it’s highest temperature, soak the clay pot and lid in water for about fifteen minutes and then you’re off, perfect tandoori and curry style meals at home.

This was an easy dish. I simply marinated 1500g of chicken thighs in the below marinade for a day and then poured it all into the pot to cook for an hour and a half. You could of course use a normal metal pot with a lid for this recipe but there’s just something about cooking in a clay pot that makes the food taste better.

I’m sure you’ll be seeing me use this in many recipes to come.

Chicken curry

All done!

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

5.0 from 1 reviews

Mild Naga Chilli and Coriander Chicken Curry
Author: 
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 4 – 6
 

Ingredients
  • 1.5kg skinned chicken thighs – make three shallow slits in each thigh
  • Juice of two limes
  • Salt to taste
  • 500g plain natural yogurt
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 teaspoon Mr Naga chilli paste or 2 chopped green chillies
  • 1 onion – sliced
  • 3 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 large bunch chopped fresh coriander – stems and leaves

Instructions
  1. Pre-heat your oven to 230c.
  2. Squeeze the lime juice all over the chicken pieces and sprinkle with about a teaspoon flaky salt.
  3. Set aside while you make your marinade.
  4. Place the rest of the ingredients in a blender and blend until very smooth.
  5. Pour the marinade over the chicken and rub it into the flesh.
  6. Allow to marinate for at least two hours or up to 48 hours. The longer the better.
  7. When ready to cook, pour the chicken and marinade into a lidded sauce pan. If using the home tandoor clay pot, soak it in water for 15 minutes first.
  8. Place the pot/sauces pan in the oven covered and cook for 1 hour and 15 minutes. Remove from the oven and give it all a good stir and then cook for a further 20 minutes uncovered.
  9. Serve with white rice.

Chicken curry

Ready for the oven.

Chicken curry

Chicken cooked this way is so nice!

I would like to thank my new sponsor Spices of India for supplying the tandoor clay pot free of charge for me to try. You can order one for yourself here.


Lemon Yellow Fried Dover Sole With Onion and Tomato

Dover Sole with onion and tomato

I served this Dover sole with rice and a little coriander raita

This is a really interesting dish. For those of you who can’t get mustard oil, you could just use olive oil but you will lose a lot of the unique flavour.

If you are able to find mustard oil, don’t be alarmed by the warning on the side of the bottle stating that it isn’t fit for human consumption. It’s been used in India and many of the UK’s curry houses for years. The label is there because it hasn’t been passed for human consumption in most Western countries and no one has bothered to go to the trouble of getting it approved.

It is almost always sold in the cooking oil section of Asian grocers. Still not convinced? Just go for the olive oil. The dish will still be very good.

Lemon Yellow Tandoori Dover Sole
Author: 
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 2
 

Ingredients
  • 2 whole Dover sole – skinned and gutted
  • 3 onions – sliced
  • 2 plum tomatoes
  • 2 tablespoons garlic paste
  • 2 tablespoons ginge paste
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 teaspoons chilli powder
  • 2 teaspoons cumin powder
  • Salt and pepper to taste
  • 2 green chillies – finely chopped
  • 3 tablespoons chopped coriander
  • Juice of two lemons
  • 2 tablespoons mustard oil
  • Oil for shallow frying the fish.

Instructions
  1. Place the dover sole in a large dish and marinate with one tablespoon of the mustard oil, the turmeric, 1 teaspoon of the chilli powder, 1 teaspoon of the cumin powder, the juice of one lemon, 1 tablespoon each of the garlic and ginger pastes and salt and pepper to taste.
  2. Allow to marinate while you make the fried onion and tomato sauce.
  3. Heat the remaining mustard oil in a large frying pan.
  4. When hot, add the the sliced onions and fry for about five minutes until the onions are soft and lightly browned.
  5. Now add the remaining ginger and garlic pastes along with the remainder of the spices.
  6. Let sizzle for about two minutes and then add the chillies. Fry for a further two minutes, toss in the coriander and season with salt and pepper to taste.
  7. Keep warm and set aside while you fry the dover sole.
  8. Heat a little olive oil or mustard oil in a frying pan over medium high heat.
  9. When hot, fry on each side for about two minutes until cooked through.
  10. Place each sole on a heated plate and top with the fried onions and a squeeze of lemon juice.

The Dover sole used in this recipe was supplied by Delish Fish for me to use. It was amazing as always. Delish Fish supplies freshly caught seafood to your doorstep. Excellent service too.


Gram Flour Breakfast Pancakes

Gram flour breakfast pancake

Cooking away. This is a nice and healthy dish.

When it comes to anything approaching a dosa, I still need a lot of work. The flavour is there but making it all look really pretty is a real art form. That’s fine as I’ll keep practicing and will master it someday.

That said, the flavour is all there! Whether  you use my dosa recipes or this gram flour pancake, you won’t be let down!

We love this spicy breakfast pancake. Sometime we serve it topped with fried egg or cheese but today I decided to serve it with the coriander raita I used in this recipe. This recipe works great as a lunch wrap by the way. Simply use the gram flour pancakes instead of tortillas and fill it with your favourite lunchtime filling.

Note: You may need to adjust the heat of your pan when making. If it is too hot, the batter becomes clumpy. Just reduce the heat a little and start again.

Gram flour pancakes

The batter shouldn’t be too think or too watery. This recipe should get it just right but you may need to adjust.

Gram flour pancake

Ready to eat!

 

Gram Flour Breakfast Pancakes
Author: 
Recipe Type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 250ml sifted gram flour
  • 250ml water
  • ½ teaspoon ajwain (carom seeds)
  • 1 small bunch of fresh coriander – finely chopped
  • 1 teaspoon paprika powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon fresh garlic and ginger paste
  • Salt and pepper to taste
  • 1 teaspoon vegetable oil.

Instructions
  1. Pour the flour and the garlic, coriander and spices into a large bowl.
  2. Add the water and whisk into a batter.
  3. Heat a tawa or frying pan over high heat and then reduce to medium heat.
  4. Add the oil to the pan and spread it out evening with a spatula.
  5. Pour in a ladle full of the batter and then quickly swirl the batter into a thin circle using the bottom of your ladle.
  6. Fry for one to two minutes per side until cooked through and both sides are lightly browned.
  7. Remove and keep warm while you make the other pancakes.

 

 

 


Tandoori Style Grilled Lemon Sole

Tandoori lemon sole

Tandoori flavoured lemon sole with cucumber salad.

This is a very easy and fuss free recipe. No marinating required. Just rub the spice paste into the flesh of the lemon sole and you’re off.

I made this today for lunch. Lemon sole is so delicate it really doesn’t need much to taste amazing. I used to cook this recipe with a butter sauce but nowadays I’m trying to eat a little healthier. Believe me, if you follow this recipe, you won’t be disappointed.

The key to success is in watching the fish as it cooks quite closely. I grilled my sole fillets under a hot grill for about five minutes. When the fish begins to flake and is still quite moist, it’s ready to serve.

With regard to serving, I decided to have this with a cucumber salad drizzled with a little olive oil and balsamic vinegar. A squeeze of lemon just before digging in was all this dish needed.

I used my own brand of smoked tandoori powder. You can make the unsmoked version here or just purchase a good quality tandoori powder.

Tandoori lemon sole.

Lightly spiced and grilled until just cooked through.

 

Tandoori Style Grilled Lemon Sole
Author: 
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 4 x lemon sole fillets
  • 1 tablespoon tandoori powder
  • A pinch of red chilli powder
  • 1 tablespoon garlic and ginger paste
  • 3 tablespoons fresh finely chopped coriander
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Juice of one lemon

Instructions
  1. Pre-heat your grill to its highest setting.
  2. Place the lemon sole fillets on a lightly oiled baking tray.
  3. In a pestle and mortar, pound the chilli powder, garlic and ginger paste, chopped coriander and salt and pepper together into a think paste.
  4. Rub this equally into the flesh of the fish.
  5. Drizzle with the olive oil.
  6. Place the sole on the baking try into the oven, directly under the grill and grill until cooked through.
  7. Squeeze the lemon juice over the top and serve.

 

Lemon sole tandoori style

A light meal that’s quick and easy to make.

 

The lemon sole used in this recipe was supplied for me to try by my friends at Delish Fish. It was amazing!