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Salmon tikka, lemon rice and kachumber salad
Fruit and vegetables
1 tsp
ginger
paste
1 tsp
garlic
paste
1 tsp crushed kasoori methi (dried
fenugreek
leaves)
1 green
chilli
, finely chopped
fresh
dill
, leaves picked, to serve
1 tbsp
ginger
paste
60ml/2fl oz fresh
lemon juice
220–250g/8–9oz ripe
tomatoes
, seeds removed, finely chopped
250–300g/9–10½oz
cucumber
, finely chopped
100g/3½oz
red onion
, finely chopped
3–4 tbsp finely chopped
fresh coriander
leaves
1 green
chilli
, finely chopped (optional)
1 tbsp lemon or
lime juice
100g/3½oz
fresh coriander
, leaves and stems
30g/1oz fresh
mint
leaves
2 green
chillies
2.5cm/1in piece
ginger
, peeled
1
lime
, juice only, or more to taste
Tins, packets and jars
1 tsp split white
lentils
3
dried chillies
, stems removed but left whole
500g/1lb 2oz cooked
basmati rice
Cooking ingredients
½ tsp ground
turmeric
½ tsp
fennel seeds
½ tsp
garam masala
¼ tsp crushed
black peppercorns
6 green
cardamom
pods, seeds crushed to a powder
1 tsp
salt
1 tsp
chaat masala
, to serve
2 tbsp neutral
oil
6 tbsp skin-on
peanuts
, or raw cashews (optional)
1 tsp black
mustard seeds
¼ tsp
asafoetida
(optional)
1½ tsp ground
turmeric
1 tsp
salt
1 tsp toasted
cumin
seeds, coarsely ground
½ tsp coarsely ground
black pepper
1 tsp
chaat masala
¼ tsp
salt
, to taste
1 tsp toasted
cumin
seeds, coarsely ground
½ tsp
chaat masala
1 tsp caster
sugar
, or more to taste
½ tsp
salt
Dairy, eggs and chilled
4 tbsp Greek-style
yoghurt
2 tbsp
cream cheese
2 tbsp melted
butter
, plus more to serve
Meat, fish and poultry
600–800g/1lb 5oz–1lb 12oz
salmon
fillet
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