Salmon Tikka Skewers


I thought I would make something nice and light for dinner this evening as I’ve a couple of girl friends over for a few drinks and catch up. This recipe is ideal to serve as it’s simple enough to prepare while we are having a gossip, perfect for my friend who’s on a health kick.

serves 4


600-800g  thick salmon fillets, skinned
2 heaped tbsp tandoori curry paste
250ml  low-fat natural yoghurt
1 bunch of mint
1 bunch coriander
1tbsp olive oil
Juice of ½ lemon
½ cucumber
1 ripe mango
1 red onion, finely sliced
4 chapatis, warmed to serve

Cut the salmon into cubes and mix with the curry paste and 2tbsp of the yoghurt. If you have time, marinade for 30 minutes.

For the dressing, put the rest of the yoghurt in a small bowl. Finely chop half the mint and half the coriander, keeping the rest of the herbs for the salad. Mix into the yoghurt with 1tbsp olive oil and the lemon juice. Season and set aside.

For the salad, cut the cucumber in half lengthways and thinly slice each half on an angle. Peel the mango and cut the flesh into strips. Mix with the onion and remaining mint and coriander leaves.

Heat a griddle or frying pan to a high heat and brush with a little olive oil. Thread the salmon cubes onto skewers and cook for about 1½ minutes on each side, until cooked through.

Place a warmed chapatti on each plate and top each with the salmon skewers, dressing and salad

Photograph: garethmorgans.com

Chickpea Fritters & Minted Yoghurt Dressing

Chickpeas are a fantastic, versatile ingredient, full of protein, and are apparently one of the earliest cultivated vegetables – 7,500-year-old remains have been found in the Middle East. To make this dish delicious, however, I suggest you use some that are not as old as that.

Serves 6

20 minutes

for the dip

150ml natural yoghurt

1 bunch of mint, roughly chopped

sea salt

for the fritters

400g tin of chickpeas, drained

1 onion, roughly chopped

1 clove of garlic

1 green chilli, roughly chopped

1 egg

75g plain flour

¼ teaspoon turmeric

¼ teaspoon cayenne pepper

½ teaspoon ground cumin

½ teaspoon ground coriander

about 1 litre sunflower or vegetable oil, for frying Read more

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