Ingredients Jump to Instructions ↓

  1. 4 (800g) salmon fillets

  2. cup (70g) tandoori curry paste

  3. 2 tablespoons yogurt

  4. 2 teaspoons lemon juice

  5. 2 tablespoons peanut oil

  6. 1 large (200g) onion, sliced

  7. 2 cloves garlic, sliced

  8. teaspoon cumin seeds

  9. teaspoon coriander seeds

  10. frac18; teaspoon ground turmeric

  11. 1 1/2 cups (300g) basmati rice

  12. 3 1/2 cups (875ml) chicken stock

  13. 2 teaspoons grated lemon rind

  14. fresh coriander sprigs

  15. Cucumber and mint raita

  16. medium (75g) Lebanese cucumber

  17. 1 tablespoon chopped fresh mint

  18. cup (200g) yogurt

  19. NOTE: The salmon can be marinated two hours ahead. The recipe is best made close to serving.

Instructions Jump to Ingredients ↑

  1. Place the salmon fillets in a non-metallic dish; combine the tandoori paste, yogurt and lemon juice; pour over the salmon. If time permits, cover and place in the refrigerator for 2 hours.

  2. Meanwhile, preheat the oven to moderately hot (200C). Heat oil in a flameproof baking dish, add onion, garlic and spices; cook, stirring, until onion softens. Add rice, stir over heat until rice is coated with oil; stir in stock and rind. Bring to boil; remove from heat, cover mixture tightly with lid or foil. Roast in moderately hot oven for 15 minutes.

  3. Remove lid from the rice, place salmon fillets on top of rice; roast for a further 8 minutes or until the salmon is cooked as desired.

  4. For the cucumber and mint raita, halve cucumber lengthways, then remove and discard seeds. Chop cucumber finely; combine with mint and yogurt in small bowl.

  5. Serve salmon with rice mixture and cucumber and mint raita; sprinkle with coriander.

  6. Not suitable to freeze. Not suitable to microwave.

  7. Photography by Brett Stevens.


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