We use to eat alot of Indian food when we lived in Cork. And Chicken Tikka Masala is right up there on my favourite foods list. I make the Jamie Oliver paste and use it in all kinds of dishes, from marinading a whole chicken to roast in it, to tossing it through a little pasta! I am VERY lucky to have a supply of fresh spices from a relative in Turkey.
Tikka Salmon Recipe
Ingredients 1 tablespoon olive oil 4 salmon fillets 150ml natural yoghurt 1 large onion 2 tablespoons of tikka paste 200g Basmati Rice 1 teaspoon turmeric Tikka Paste (Jamie Oliver): 2 cloves Garlic, peeled Approx 3 cm Root Ginger, peeled 1 Teaspoon Cayenne Pepper 1 Tablespoon Smoked Paprika 2 Teaspoons Garam Masala 1/2 Teaspoon Salt 2 Tablespoons Olive Oil 2 Tablespoons Tomato Puree 2 Fresh Chillies Fresh Coriander 1 Tablespoon Desiccated Coconut if you have it! 2 Tablespoons Ground Almonds 1 Teaspoon Cumin Seeds 1 Teaspoon Coriander Seeds Method: First make the paste: Heat all the seeds on a dry frying pan until they start to give off their aroma. Remove immediately to the grinder or liquidizer so they do not burn. Add the rest of the ingredients and whizz the bejasus out of it. Store in a jar, covered with a layer of oil.
Combine 1 tablespoon of the curry paste with 100ml of the yoghurt. Season the salmon and smear the yoghurt paste all over the fillets, then set aside. You can do this step in the morning and refrigerate until required.
At this stage it’s time to decide what to have it with. In the winter/ colder months some paella type rice is a good idea, as you can sit the salmon fillet on top and it steams away nicely until both are ready. But with the weather so good at the moment, it had to be a barbecue. I made a cous cous side by simply putting some cous cous into a pyrex jug and adding boiling water, some saffron and some raisins. I served some tomatoes on the side.
It got the definite thumbs up, and we really enjoyed it cold the next day too. The spices add just the right amount of heat, and the yoghurt stops it drying out.