Jamie's Ministry of Food
By Jamie Oliver
About the recipe
I love this dish. If you’re a fan of chicken tikka masala, give this one a go. You might think it odd to use robust spice pastes on fish, but it’s very common in southern India. When buying your fish, ask the fishmonger to scale it for you. You'll be amazed at how quickly these cook.
Recipe From
2 naan breads
1 fresh red chilli
½ a cucumber
1 lemon
4 tablespoons natural yoghurt
a few sprigs of fresh coriander
2 x 200g salmon fillets, skin on, scaled and bones removed, from sustainable sources
1 heaped tablespoon Patak’s tandoori curry paste
olive oil
Tags