Hariyali fish tikka
45 MINUTES + RESTING + MARINATING | SERVES 4
EASY
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 Ω tsp
neutral oil (such as sunflower or groundnut) 2 tbsp
skinless salmon fillets
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
coriander 1/2 a large bunch, roughly chopped
basil 1/2 a large bunch, roughly chopped
green bird’s-eye chillies 2-3
garlic 1 clove, roughly chopped
garam masala º tsp
lime juice 1 tbsp
greek yogurt 2 tbsp FLATBREADS
strong bread flour 220g
olive oil 40ml 500g, cut into
• 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.
• 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).
• Heat a heavy non-stick frying pan over a medium-hot heat. Heat the grill to high.
• 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.
• 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.
• 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.
• 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.
PER SERVING 641 KCALS | FAT 35.3G
SATURATES 6.6G | CARBS 44.2G | SUGARS 1.6G
FIBRE 2.5G | PROTEIN 35.4G | SALT 0.2G
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.
BIRRIFICIO ANGELO PORETTI NO 8
The citrussy notes in this saison-style beer will pair perfectly with this recipe’s herby marinade and help cut through the richness of the salmon – it also has enough body to stand up to the spicing.