Nimbuwali machchi (grilled salmon with lime marinade)

Method

1. Use a pestle and mortar or a spice mill to make a fine paste of the garlic, coriander, ginger, lime leaves, lime juice and zest, chilli powder, garam masala and salt.

2. Heat the oil in a pan and add the gram flour to it, stirring to make a paste and cook for about 1 minute without burning. Transfer the mixture to a non-corrosive bowl and add the spice paste and yogurt. Gently stir in the salmon and marinate for 1 hour.

3. Preheat the oven to 200C/gas 6. Spread the marinated salmon out in a baking dish. Top with butter and cook for 10-15 minutes, basting once or twice during cooking to keep the fish moist. Alternatively, grill or barbecue the salmon. Serve with a seasonal salad.

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Ingredients

For the marinade

20 garlic cloves, roughly chopped
small bunch coriander leaves
1 knob fresh root ginger, roughly chopped
4-5 lime leaves, roughly chopped
2 tbsp lime juice
1 tbsp grated lime zest
1 tbsp red chilli powder
1/2 tbsp Garam masala
1/2 tbsp Salt
50ml oil
1 tbsp gram flour
100g plain yogurt

For the salmon

400g Salmon, cut into 4cm cubes
2 tbsp Butter
seasonal salad, to serve

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