“This recipe is based on a typical tandoori marinade but instead of cooking them in a tandoor oven, I do them on the barbecue and it works beautifully. I don’t like the artificial red colouring often added to tandoori dishes, but the red chilli powder adds subtle colour and heat, while the whole green chillies impart a lovely flavour.” Anjum Anand, Anjum's Australian Spice Stories
- 4 thick salmon fillets, skin and pin bones removed
- ¼ small red onion, finely chopped
- ½ small tomato, peeled, seeded and chopped (optional)
- 4 whole finger green chillies, pierced with the tip of a knife
- 20 g butter
- handful finely chopped coriander stalks and leaves
- 1 tbsp vegetable oil
- 100 g plain yoghurt
- 2 tsp finely grated garlic
- 1¼ tsp finely grated ginger
- 2½ tbsp lemon juice
- 1½ tsp ground cumin
- ⅓-½ tsp red chilli powder, or to taste
- ½ tsp carom seeds (see note)
- salt and freshly ground black pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 30 minutes
To make the marinade, combine all the ingredients in a non-reactive bowl, season to taste. It should taste slightly tangy, spicy and salty. Add the fish, turn to coat, then marinate for 30 minutes if time permits.
Preheat a barbecue to medium high. Place four 30 cm long sheets of baking paper on top of 4 sheets of foil, then place a piece of salmon in the middle of each. Sprinkle each piece of fish with a little red onion, tomato and coriander, then place a green chilli on the side and spoon any extra marinade from the bowl over the top. Top each with a small knob of butter. Bring together both long sides and pleat the top to seal, the fold in the sides and make sure the parcels are well sealed so no steam escapes.
Cook for 6-8 minutes depending upon the heat of your barbecue and the thickness of the fish. Check one before opening the rest-the fish should flake nicely but still be moist. Take off and serve immediately. You can also bake these parcels in a 200 ˚C oven for 10-12 minutes.