Tandoori Salmon

INGREDIENTS:

2 boneless and skinless salmon fillets (360g),
4 tsp of
Mr Huda’s Tandoori Marinade Paste,
1 1/2 tbsp natural yoghurt,
fresh coriander (if available)
Tandoori Salmon – Serves 2

Tandoori: chunks of meat, fish or vegetables marinated in spices and  yoghurt, then skewered and cooked in a tandoor, under a grill or on a  barbecue. Tandoori dishes are often served as a starter or as part of a mixed grill.
This particular dish has to be left to marinate for at least half an hour in the fridge (covered) before cooking.
Equally delicious with Mr Huda’s Tikka Marinade Paste.
1st stage
1. Sprinkle some salt over the fish and leave aside.
2. Put the required amount of Mr Huda’s Tandoori Marinade Paste and yoghurt in a bowl and mix.
3. Place the fish in the bowl.
4. Mix well in to the fish (use disposable glove when mixing, to prevent staining your hand).
5. Leave to marinate in the fridge.
Final Stage
1. Cook as you prefer (grill or pan fry) until the fish is cooked turning and basting with any excess marinade (try not to over cook).

2.Once cooked garnish with fresh salad, lemon wedges, coriander and serve immediately with mint raitha sauce.
Tips: When cooking under grill, place on a grill pan (to allow the moisture from the fish to be kept separate). Reserve a little excess marinade for basting.