Over the past few years I have cooked this for a lot of clients and received rave reviews for it. It spurred me on to add it to my summer column for a magazine. And on the back of that have seen a lot of curry lovers email me requesting the recipe as they can’t get hold of a copy of the magazine. I am happy to oblige!
Think using basil in the marinade gives it a refreshingly distinct taste. As marinades go this one has spicy notes with the addition of coarse white pepper powder but with the perfect zingy and creamy flavours running through it too. I have used salmon but any firm fish would work well. Fish tikkas with fresh salad on grilled flat bread and a dollop of chutney or creamy dip would make for a perfect meal any day.
Pound the ginger and garlic together in a pestle & mortar to form a coarse paste. In a bowl add the lime juice, white pepper powder & oil to the paste. Marinate the salmon cubes for 5 minutes whilst you put together the ingredients for the marinade.
Add the coriander, basil, green chillies and garlic in a blender and with the help of couple of tablespoons of water blitz till you get a smooth paste. Tip the marinade in a bowl and stir in the garam masala, lime juice and Greek yoghurt. Add this to the salmon chunks and leave to marinate for 15-20 minutes.
Preheat the grill to a moderate to high setting. Put the salmon onto a lined baking sheet. Drizzle with a little oil. Grill the chunks for 10-12mins or until just done. Serve the salmon pieces on a platter with pickled onion and chutney of your choice.