Spiced salmon and potatoes

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Poppy O’Toole
From Saturday Kitchen

Ingredients

For the salmon

  • 400g/14oz salmon, de-scaled and boned
  • 3 tbsp tandoori masala powder or tandoori marinade
  • 2 tbsp coconut yogurt
  • 1 lemon, juice only
  • salt and freshly ground pepper

For the spiced crispy potatoes

  • 500g/1lb 2oz baby or new potatoes, halved
  • 1 tsp turmeric powder
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 4 dried curry leaves
  • 2 tbsp vegetable oil
  • ½ onion, chopped
  • 2 tsp garam masala
  • ½ tsp ground coriander
  • ½ red chilli, sliced on an angle
  • ½ green chilli, sliced on an angle
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp tomato purée
  • 2 large handfuls baby spinach
  • small handful coriander, stems and leaves, roughly chopped
  • salt, to taste

For the cucumber salad

  • ½ cucumber, peeled with a peeler to create ribbons
  • ½ bunch coriander, chopped
  • ¼ bunch of mint, chopped
  • ½ lime, juice only
  • ½ red chilli, sliced on an angle
  • pinch salt