SIPCE ODYSSEY

This month, O’s Indian cooking expert shares vibrant, spicy salmon all wrapped up in warm homemade flatbreads

- MAUNIKA GOWARDHAN

Maunika Gowardhan is an Indian chef, food writer and author of Indian Kitchen: Secrets of Indian Home Cooking. Follow her on Instagram @cookinacurry

Hariyali fish tikka

45 MINUTES + RESTING + MARINATING | SERVES 4

EASY

Hariyali means ‘green’ and the vivid colour in this tikka comes from the amount of vibrant herbs in the marinade. Using basil gives it a refreshingly distinct taste and there are spicy notes from white pepper and green chillies. I have used salmon, although any firm fish would work well.

ginger 2cm piece, finely grated

garlic 3 cloves, crushed

lime juice 1 tbsp

ground white pepper 1⁄2 tsp

neutral oil (such as sunflower or groundnut) 2 tbsp

skinless salmon fillets 500g, cut into 4cm chunks

chaat masala to garnish

red onion thinly sliced and tossed with lime juice to serve

mango chutney to serve lime wedges to serve

MARINADE

coriander 1 /2 a large bunch, roughly chopped