Tandoori Roast Salmon Tacos
Cook Time 40 minutes
2 garlic cloves, grated
20g root ginger, peeled weight, grated
3 tbsp lemon juice
1½ tsp ground cumin
2 tbsp gram (chickpea) flour
1¼ tsp chilli powder
¾ tsp carom seeds
2 tsp dried fenugreek leaves, crushed in your fingers
1 tbsp vegetable oil, plus more for the tray
Salt and freshly ground black pepper
175g Greek yogurt
4 thick salmon fillets, skinless
8 small corn or 4 large flour tortillas
8 tbsp coriander chutney
1 small avocado, finely sliced
WARM CABBAGE SLAW
1 tbsp vegetable oil
⅔ tsp brown mustard seeds
⅔ tsp nigella seeds
160g red cabbage, shredded
80g carrots, finely sliced into long shreds
1 small red onion, finely sliced
Preheat the oven to 220°C/425°F. Mix all the ingredients for the marinade, adding 5 tbsp of the yogurt you have ready for the tacos, season well. Add the fish, turn to coat and, if you have time, cover and leave to marinate for up to 30 minutes in the fridge.
To make the slaw, heat the oil in a large, non-stick frying pan. Add the seeds and, once they have popped, add the vegetables and seasoning. Cook over a high heat for three to four minutes, stirring once or twice; take off the heat.
Place the fish on an oiled baking tray and cook for eight minutes, or until it starts to separate into flakes when prodded and has charred on the surface. At the same time, wrap the tortillas in foil and place on the bottom of the oven as your fish cooks.
Bring all the ingredients separately to the table for everyone to help themselves. To assemble this in a tortilla, I spread a generous amount of the chutney over the tortilla, top with the avocado, the slaw and then the fish, with a big dollop of yogurt next to it. Fold and eat.