• Home
• Recipes
• Fish and seafood
• Hariyali fish tikka

Hariyali fish tikka

• Maunika Gowardhan

Published: September 8, 2020 at 4:21 PM

Save recipe

Serves 4

Easy

Total time: 45 mins

+ Resting + Marinating

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

olive's Indian cooking expert, Maunika Gowardhan, shares vibrant, spicy salmon all wrapped up in warm homemade flatbreads

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Try Maunika Gowardhan's hariyali fish tikka recipe then check out her chettinad chicken, pork balchao and vegan biryani. Or try our chicken tikka masala.

Maunika says: "Hariyali means ‘green’ and the vivid colour in this tikka comes from the amount of vibrant herbs in the marinade. Using basil gives it a refreshingly distinct taste and there are spicy notes from white pepper and green chillies. I have used salmon, although any firm fish would work well."

Ingredients

Nutrition

• 2cm piece ginger

  finely grated

• 3 cloves garlic

  crushed

• 1 tbsp lime juice

• ½ tsp ground white pepper

• 2 tbsp neutral oil (such as sunflower or groundnut)

• 500g skinless salmon fillets

  cut into 4cm chunks

• chaat masala

  to garnish

• red onion

  thinly sliced and tossed with lime juice to serve

• mango chutney

  to serve

• lime wedges

  to serve

MARINADE

• ½ a large bunch coriander

  roughly chopped

• ½ a large bunch basil

  roughly chopped

• 2-3 green bird's-eye chillies

• 1 clove garlic

  roughly chopped

• ¼ tsp garam masala

• 1 tbsp lime juice

• 2 tbsp greek yogurt

FLATBREADS

• 220g strong bread flour
• 40ml olive oil

Nutrition: per serving

• kcal641
• fat35.3g
• saturates6.6g
• carbs44.2g
• sugars1.6g
• fibre2.5g
• protein35.4g
• salt0.2g

Ad

Method

• step 1

  To make the flatbreads, put the flour, oil and a good pinch of salt in a large bowl. Add 100ml water a little at a time, kneading to make a soft dough. Cover and leave to rest for 30 minutes.

• step 2

  Knead the dough on a worksurface for a few minutes, then divide into six portions. Roll each out to a thin disc around 18cm (it doesn’t have to be a perfect circle).

• step 3

  Heat a heavy non-stick frying pan over a medium-hot heat. Heat the grill to high.

• step 4

  Add one of the flatbreads to the pan and cook for 2 minutes. Turn and cook on the other side for 1 minute. Slide the pan under the grill and keep cooking and turning until charred and the bread has puffed up (traditionally you would do this step over a gas flame holding the flatbread with tongs, but not everyone will be confident enough). Keep wrapped in a cloth or foil while you make the remaining breads.

• step 5

  To make the salmon, tip the ginger and garlic into a bowl, and add the lime juice, white pepper and oil. Add the salmon, toss and leave for 5 minutes while you make the marinade.

• step 6

  Put the coriander, basil, green chillies, garlic and 2 tbsp of water in a blender or food processor, and blitz to a smooth paste. Tip the marinade into a bowl and stir in the garam masala, lime juice and yogurt. Add this to the salmon and leave to marinate for 15-20 minutes.

• step 7

  Heat the grill to medium-high. Put the salmon onto a foil-lined baking tray. Grill the chunks for 6-8 minutes or until just cooked and starting to catch at the edges. Sprinkle with chaat masala and serve with warm flatbreads, onion, chutney and lime wedges.

Cook's notes

Chaat masala is a spice mix often comprising amchoor (dried mango powder), cumin, coriander, black pepper, dried ginger and salt, and is used a seasoning – it is available from large supermarkets and Asian grocers.

Head here for more salmon inspiration

Authors

Maunika GowardhanColumnist

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue