- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 45 minutes plus soaking and smoking
- Effort: hard
For the hara masala:
- 55 g chopped coriander
- 1 green chilli
- 1 tsp lemon juice
For the smoked salmon tikka:
- 900 g salmon, cut into 5cm square dice
- 2 tbsp lemon juice
- 1 tbsp ginger paste
- 1 tbsp garlic paste, or 15 garlic cloves, peeled
- 1 tsp chilli powder
- 15 g chopped dill
- half a tsp freshly ground black pepper
- 4 ground cardamom
- 4 tbsp oil
- 15 g finely chopped coriander, to garnish
- slices lemons, to garnish
For the bombay potatoes:
- 1 tsp chilli powder
- 1 and a half tsp ground coriander
- half a tsp turmeric
- 1 tbsp tomato purée
- 4 tbsp vegetable oil
- 6 fresh curry leaves
- half a tsp black mustard seeds
- 2 tsp garlic paste, or 10 garlic cloves, peeled and crushed
- 4 large potatoes, cooked in their skins until tender
- 2 green chillies, slit down the middle
- 1 tbsp lemon juice
- 15 g finely chopped coriander
For the pilau rice:
- 225 g basmati rice, soaked in ample cold water for 30 minutes
- 3 tbsp oil
- 2 cardamom pods
- 2 cinnamon sticks
- 2 bay leaves
- 2 cloves
- 2 tsp cumin seeds, (dried in a frying pan for 2 minutes)
1. First make the Hara Masala paste. In a food processor blend the fresh coriander, chilli and 2-3 tablespoons of water into a paste. Stir in the lemon juice.
2. Now prepare the smoked salmon tikka. Place the salmon in a casserole dish. Mix together the hara masala paste, lemon juice, ginger, garlic, chilli powder, dill, black pepper and 1 tablespoon of salt to from a marinade.
3. Toss the salmon with the marinade and mix well. Marinade in the fridge for 30 minutes.
4. Heat a large piece of charcoal until red-hot. Place the hot charcoal in the centre of the salmon. Top the charcoal with the cardamom pods and pour over 2 tablespoons of vegetable oil whereupon the charcoal will begin to smoke,
5. Cover the salmon tightly and set aside to 15 minutes.
6. Meanwhile, make the pilau. Rinse the pre-soaked basmati until the water runs clear.
7. Heat the oil in a heavy-based saucepan. Add the cardamom, cinnamon, bay leaves, cloves and cumin seeds and stir.
8. Add the rice, salt to taste and 400ml of water. Bring to the boil.
9. Once the water is bubbling cover the pan tightly, reduce the heat and cook for 10 minutes until the water has been absorbed and the rice is tender. Remove from the heat and set aside, still covered, for a further 5 minutes. Fluff up the rice with a fork just before serving.
10. Meanwhile, make the Bombay potatoes. Mix together the chilli powder, coriander-cumin powder, turmeric and tomato puree with a tablespoon of water making a masala paste.
11. Heat the oil in a large frying pan. Drop in a curry leaf. If it sizzles and turns dark, add the remaining curry leaves and mustard seeds.
12. Once the mustard seeds start to pop add the garlic, the masala paste and 125ml water.
13. Cook, stirring, over a very high heat. Add the potatoes, salt and green chillies. Cook for 2 minutes. Mix in lemon juice and garnish with fresh coriander.
14. Remove the charcoal and the cardamom pods from the salmon.
15. Heat the remaining oil in a frying pan. Pan-fry the salmon pieces over a high heat for 2-3 minutes, cooking on all sides or bake the salmon in an oven preheated to 200ºC/Gas 4 for 10-12 minutes, turning over halfway through.
16. Garnish the salmon tikkas with fresh coriander and lemon slices. Serve with the Bombay potatoes and the pilau rice.
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