Tandoori salmon

(serves 4) Marinating time: 4 hours Prep time: 10 mins Cooking time: 3-4 mins Ingredients 4 tsp lemon juice 2 tbsp ginger-garlic paste 70g red chilli paste pinch salt 4 salmon fillets (150g each) 1 tsp black salt pinch cumin powder pinch garam masala powder 100g hung yogurt pinch kasoori methi powder (dried fenugreek leaves) 2 pinches chaat masala 40ml mustard oil knob unsalted butter, melted pinch chaat masala For mint and garlic chutney 100g mint leaves 100g coriander leaves 2 tsp chopped green chillies 1 tsp chopped garlic pinch chaat masala 30g raw mango flesh pinch cumin powder 4g black salt 2 tsp lemon juice Method 1. Mix together lemon juice, 1 tbsp ginger-garlic paste, 20g red chilli paste and salt. Marinate salmon in this mixture for about 2 hours.

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4. Mix together remaining ginger-garlic and red chilli pastes with black salt, cumin and garam masala powders, hung yogurt, kasoori methi and one pinch chaat masala. Fold in mustard oil. Coat fish in this mixture and marinate for another 2 hours. Preheat oven to maximum temperature. To prepare chutney, grind together mint, coriander, green chillies, garlic, chaat masala, raw mango flesh and cumin powder. Add crushed ice instead of water to achieve a smooth consistency. Pour chutney into a bowl then stir in black salt and lemon juice. Roast salmon in preheated oven for 3-4 minutes. Remove from oven and baste with unsalted butter. Sprinkle chaat masala over and allow to cool slightly before serving with chutney and salad (optional).