Fried Okra
Fried Bhindi
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- 500g Salmon or monkfish, in thick chunks
- 1 lemon
- salt to taste
- 1 tsp cumin seeds
- 3 garlic cloves, roughly chopped
- 4cm piece of ginger, roughly chopped
- 1 green chilli, chopped
- 1 heaped tbsp thick greek yoghurt
- 1 tsp kashmiri chilli powder or paprika
- 1 tsp garam masala
- 1 heaped tsp chickpea flour
- 1 tbsp fresh coriander finely chopped
- 1 tsp vegetable oil
- Lemon juice to garnish
- Handful of fresh coriander, chopped
Method
- Add the salmon to a mixing bowl along with juice from half the lemon juice and salt and mix well
- Give the cumin seeds a bash and add to the bowl.
- Crush the ginger and garlic in a pestle and mortar and place into a bowl.
- Add the finely chopped chilli, and the remaining marinade ingredients and mix to ensure the fish is all coated. Leave to marinate for half an hour. The fish can be skewered or cooked directly on a baking sheet.
- Preheat the grill to a medium to high setting. Grill for 15 mins until it's just done (you can also bake this in the oven if too)
- Once cooked squeeze over a little lemon juice and sprinkle with green coriander and serve.
Anna Kuropatkova
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Anna
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