Anjali Pathak replicates a traditional style of cooking, using an aromatic marinade to flavour the fish beautifully.
Ingredients
- 4 salmon fillets, skin left on, bones removed (use sea bass or trout if you prefer)
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 8 curry leaves (optional)
- 1 tsp garlic, chopped
- ½ tsp ginger, chopped
- 1 tbsp desiccated coconut (optional)
- 1 red chilli, deseeded and sliced
- 2 tsp smoked paprika
- 50 g1¾ oz leek, sliced
- 50 g1¾ oz carrots, finely sliced
- 50 g1¾ oz green beans, shredded
- Juice of ½ lemon
- 1 tsp thick Greek yoghurt
- 1 tsp honey
- 1 tbsp fresh dill, chopped
- 1 lemon, cut in half
- Salt, to taste
Method: How to make Spiced stuffed fish
Preheat the oven to (180C/350F/gas mark 4). Make deep slits in the skin of the fish. This will deepen the flavour of the spices.
Make the masala by heating the vegetable oil in a pan and adding the mustard seeds and curry leaves.
Once the mustard seeds start popping, add the garlic, ginger, desiccated coconut (if using) red chilli and half the smoked paprika. Sprinkle in a little water to stop the spices from burning.
After 2 minutes, add the leeks, carrots and green beans and cook for 1 minute.
Turn off the heat and squeeze in the lemon juice. The masala should still be crunchy.
Check the seasoning and adjust with salt.
In a bowl, mix together the yoghurt, honey, dill and remaining teaspoon of smoked paprika.
Rub the outside of the fish with the marinade, ensuring you the rub it into the slits.
Stuff the inside with the masala and pop the lemon halves next to it. Wrap in foil.
Cook for 10 minutes in a preheated oven (180C/350F/gas mark 4), before opening the foil and cooking for a further 15 minutes or until the fish is cooked through. Finally squeeze over the baked lemons and serve with cucumber and mint raita.
