Tandoori salmon with crispy curried chickpeas and mango chutney
What a bloody MOUTHFUL. Literally.
I got these beautiful plates from hot pottery. Have a look at them - you absolutely need a full set.
Recipe, makes 2 portions;
THE SALMON
1 fillet salmon
1 tbsp tomato puree
1/2 tsp tandoori masala spice mix (mine was homemade so just use a recipe from the WEB)
Salt and pepper
THE CHICKPEAS/ BEANS
400g Chickpeas or white beans
1 heaped tbsp smooth cashew butter
2 tbsp vinegar
Plenty of salt and pepper
Splash of water
Sprinkle of each: ground cumin, ground coriander, turmeric, garam masala/ curry powder, garlic powder, ground fenugreek.
THE KACHUMBER (salad)
1/2 head iceberg lettuce, shredded
1/2 cucumber, cubed
1 large tomato, cubed
1 red onion, cubed
1 green chilli
5g freshly chopped coriander
Juice of 1 lemon
1/2 tsp cumin powder
1 tsp garam masala
Salt and pepper
THE RAITA
4 tbsp runny yogurt
1 tsp dried mint
TO TOP
Mango chutney
Fresh coriander
Method
Cube your salmon, then add to a bowl with the tomato paste and the tandoori masala. Set aside whilst you make the rest.
Preheat the oven to 220°C fan, then to a medium bowl, add your cashew butter, vinegar and spices. Season well then add the drained chickpeas/ beans and carefully stir them through so you don’t crush them.
Spread them over a baking tray and put in the oven for 20 minutes.
Use a spatula to turn them over when they’re halfway.
Whilst the chickpeas are cooking, shred your lettuce, cube your cucumber, tomato and onion and add to a large mixing bowl. Add some freshly chopped coriander and finely sliced green chilli.
Pour your lemon juice over, and add the cumin powder and garam masala. Mix well and season - set aside.
Remove the chickpeas to the oven when browned and crispy, then set aside.
Turn the oven down to 150°C, spread your salmon over a lined baking sheet and bake for 8-10 minutes.
Mix your raita ingredients together, then begin to plate.
Add a handful of salad to one side of the plate, then 1/2 of the chickpeas to the other side.
Put the cooked salmon ontop of the chickpeas, top with the raita, mango chutney, fresh coriander and hot sauce.
Notes + Variations:
Keep the chickpeas in the fridge for up to a week in an airtight container if you don’t eat them all - this makes the perfect quick lunch/ dinner in the week.
Swap out the salmon for tofu or chicken too.
