Fish

Tandoori salmon with spicy mango and cucumber chutney
1. 

100g Greek yoghurt
2 cloves garlic, crushed
1 tbsp tandoori or other lndian curry paste
1 lemon, juiced
1 tsp root ginger, grated
1.5 tsp chilli powder
500g salmon fillet, skin on

CHUTNEY
Half a mango, peeled and finely chopped
Half a small cucumber, finely chopped
Half a red onion, finely chopped
1 medium green chilli, deseeded and finely chopped
1 tbsp mint chopped

Mix the yoghurt, garlic, tandoori curry paste, half the lemon juice, ginger and 1 tsp of the chilli powder together in a small bowl and season. Spread over the salmon and chill until using (at least 20 minutes).

Mix the chutney ingredients together. Add the remaining lemon juice and chilli powder season and set aside.

Grill the salmon until blackened at the edges, about 6-8 minutes depending on the thickness of the fish. Serve with basmati rice, yoghurt, coriander and the fresh chutney.

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