Tandoori salmon with cucumber & coconut sambal

This Tandoori salmon with cucumber & coconut sambal is a fusion with Indian and Malay cooking. The yummy tandoori flavors works great with the coconut sambal. 

Ingredient:Tandoori salmon

  • 1 cup thick Greek yoghurt
  • 4 skinless salmon fillets
  • 2 tbsp ready-made tandoori paste
  • 1 clove garlic, crushed
  • 1/4 cup desiccated coconut
  • 1 cucumber, peeled and finely diced
  • Ground sweet paprika, to sprinkle
  • 1/4 cup desiccated coconut
  • 1 1/2 cups SunRice Basmati Rice
  • 2 tbsp olive oil
  • 1/2 tsp saffron threads
  • 1 lime, juice and rind
  • 2 tbsp chopped coriander leaves
  • Saffron rice 


  1. Marinate the salmon with the tandori paste and half of the yoghurt.
  2. For the rice, into a pan combine the rice with saffron and salted water.
  3. Bring the mixture to a boil, it should take 8 minutes.
  4. Once done, drain and combine with lime juice, rind and coriander.
  5. In a bowl, combine the rest of the yoghurt with coconut, garlic and cucumber. Adjust the seasoning.
  6. Heat the oil in a pan and fry the salmon for 2 minutes on each side.
  7. Serve the salmon with the rice and coconut yoghurt mix.

Servings: 4

Cooking time: 15 minutes

Preparation time: 10 minutes

Ready in: 25 minutes

Course: Main course

Difficulty: Easy