Name: Kerala-style salmon with lime pickle yoghurt
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 teaspoon coriander seeds; 1 teaspoon cumin seeds; 2 cardamom pods, bruised; 1 cinnamon stick; 1 teaspoon ground turmeric; 1/2 teaspoon chilli powder; 2 tablespoon peanut oil; 2 clove garlic, crushed; 4 x 265g salmon cutlets; 100 gram baby spinach leaves; 1/2 cup (140g) yoghurt; 2 tablespoon lime pickle, chopped finely

Ingredients

2 teaspoon coriander seeds

1 teaspoon cumin seeds

2 cardamom pods, bruised

1 cinnamon stick

1 teaspoon ground turmeric

1/2 teaspoon chilli powder

2 tablespoon peanut oil

2 clove garlic, crushed

4 x 265g salmon cutlets

100 gram baby spinach leaves

1/2 cup (140g) yoghurt

2 tablespoon lime pickle, chopped finely

Method

1.Dry-fry coriander, cumin, cardamom and cinnamon in small heated frying pan, stirring, over medium heat until fragrant. Stir in turmeric and chilli powder; remove from heat.

2.Using mortar and pestle, crush spices until ground finely; transfer to large bowl. Stir in oil and garlic, add fish; turn fish to coat in marinade. Cover; refrigerate 30 minutes.

3.To make lime pickle yoghurt; combine yoghurt and lime pickle in a small bowl.

4.Cook fish on heated oiled barbecue until cooked through. Serve fish with spinach and lime pickle yoghurt.

An Indian speciality, lime pickle is a mixed pickle condiment of limes that adds a hot and spicy taste to meals. Available from Indian food shops.
Note

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Ingredients

Method

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