INDIAN SPICED SALMON RECIPE - BBC GOOD FOOD
Spice up your salmon for an easy midweek meal with a bit of wow factor, or even for a casual dinner party. Indian spices and tamarind bring depth of flavour
Provided by Diana Henry
Categories Dinner, Fish Course, Main course, Supper
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 200C/180C fan/gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water – you won’t need much – to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you’re in a rush).
- Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.
Nutrition Facts : Calories 520 calories, FatContent 36 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 1 grams fiber, ProteinContent 41 grams protein, SodiumContent 0.9 milligram of sodium
AKOORI (INDIAN SCRAMBLED EGGS) RECIPE | BBC GOOD FOOD
Reader Jango Gazdar shares a spicy, flavour-packed breakfast or brunch - perfect with toasted chapatis
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Supper
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft – about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
- Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
- Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.
Nutrition Facts : Calories 186 calories, FatContent 13 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.3 milligram of sodium
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INDIAN SPICED SALMON RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Fish Course, Main course, Supper
Cuisine Indian
Calories 520 calories per serving
- Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.
AKOORI (INDIAN SCRAMBLED EGGS) RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Breakfast, Brunch, Lunch, Supper
Cuisine Indian
Calories 186 calories per serving
- Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.
INDIAN SPICED SALMON RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Fish Course, Main course, Supper
Cuisine Indian
Calories 520 calories per serving
- Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.
AKOORI (INDIAN SCRAMBLED EGGS) RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Breakfast, Brunch, Lunch, Supper
Cuisine Indian
Calories 186 calories per serving
- Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.
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