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