Tandoor Salmon, Prawns and Mackerel, with a Green Lentil Curry -

Name: Tandoor Salmon, Prawns and Mackerel, with a Green Lentil Curry -
Cuisine: Asian, Indian
Ingredients: 300g salmon fillet, skinless, sliced; 2x mackerel, gutted head removed scored; 400g thick Greek yoghurt; 25g ground coriander; 1 tsp turmeric; 30g mild red chilli powder; 15g chaat masala; Pinch nutmeg; Pinch saffron; 5g garam masala; 10g ground cardamom; 80g butter; 1 onion, diced; 5cm piece fresh ginger, grated; 3 garlic cloves, chopped; 2 tsp black mustard seeds; 1½ tsp turmeric; 2 tsp garam masala; Fresh curry leaves; 250g green lentils; Coriander, roughly chopped; A few spring onions, sliced; 6 Prawns in shells; Mint leaves

7 steps

Updated at: Thu, 21 Sep 2023 19:43:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1822.3 kcal (91%)

Total Fat97 g (139%)

Carbs117 g (45%)

Sugars18.1 g (20%)

Protein128.7 g (257%)

Sodium1694.1 mg (85%)

Fiber48.2 g (172%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat a tandoor oven to 400c.

Step 2

Marinade the fish in the yoghurt and spices for 2 hours, then skewer up.

Step 3

Add the chopped onion to a pan and fry, stirring regularly, for about 10 minutes, or until soft and golden.

Step 4

Stir in the ginger and garlic and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1-2 minutes.

Step 5

Add the lentils and 750ml water, then reduce the heat to a simmer and cook the lentils for 45 minutes, until tender. You may have to add a little more water, depending on how large your pan is.

Step 6

Finish with herbs and spring onions.

Step 7

Pop the fish into the tandoor and cook for 4 to 5 minutes.