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Tandoori salmon with garlic, cumin and tomato potatoes and kachumber salad
Fruit and vegetables
1 tsp ground
coriander
1kg/2lb 4oz
floury potatoes
, such as Maris Piper or King Edwards, cut into 3cm/1¼in cubes
1 red
chilli
, finely sliced
2
garlic
cloves, thinly sliced
400g tin of chopped
tomatoes
4
tomatoes
, seeds removed, cut into 3mm/⅛in cubes
1
red onion
, sliced
1
lemon
, juice only
1 tbsp finely chopped
fresh coriander
1 tbsp chopped fresh
mint
Cooking ingredients
1 tsp
ground ginger
1 tsp ground
cumin
½ tsp
paprika
½ tsp
turmeric
pinch
nutmeg
, grated
2
cloves
, ground
1
cinnamon
stick, crushed
1 tsp
cayenne pepper
3 tbsp
vegetable oil
100ml/3½fl oz
olive oil
, for shallow frying
1 tsp smoked
paprika
½ tsp
cumin
seeds
½ tsp
salt
1 tsp
caster sugar
2 tbsp extra virgin
olive oil
Dairy, eggs and chilled
300ml/10fl oz natural
yoghurt
Meat, fish and poultry
4 darnes of
salmon
Back to recipe
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