Nimbuwali Machchi (Grilled Salmon with Lime Marinade)

With a spice mill to hand, Atul Kochhar's fragrant, garlicky yogurt marinade for salmon becomes a super-easy supper dish
By Atul Kochhar
Nimbuwali Machchi (Grilled Salmon with Lime Marinade)
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus marinating time
  • Effort: easy


For the marinade

  • 20 cloves garlic, roughly chopped
  • small bunch coriander leaves
  • 1 knob ginger, roughly chopped
  • 4-5 lime leaves, roughly chopped
  • 2 tbsp lime juice
  • 1 tbsp grated lime zest
  • 1 tbsp red chilli powder
  • 1/2 tbsp garam masala
  • 1/2 tbsp salt
  • 50 ml oil
  • 1 tbsp gram flour
  • 100 g plain yogurt

For the salmon

  • 400 g salmon, cut into 4cm cubes
  • 2 tbsp butter
  • seasonal salad, to serve


1. Use a pestle and mortar or a spice mill to make a fine paste of the garlic, coriander, ginger, lime leaves, lime juice and zest, chilli powder, garam masala and salt.

2. Heat the oil in a pan and add the gram flour to it, stirring to make a paste and cook for about 1 minute without burning. Transfer the mixture to a non-corrosive bowl and add the spice paste and yogurt. Gently stir in the salmon and marinate for 1 hour.

3. Preheat the oven to 200C/gas 6. Spread the marinated salmon out in a baking dish. Top with butter and cook for 10-15 minutes, basting once or twice during cooking to keep the fish moist. Alternatively, grill or barbecue the salmon. Serve with a seasonal salad.

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