Indian cuisine is probably the most diverse in the world – north to south, province to province, and even home to home have an incredible variety of dishes that would take more than a lifetime to master. Because of the complexity of spice blends and and sheer number of dishes to choose from, some people steer away from cooking Indian food at home, it can seem overwhelming.
But have no fear! We are going to be showcasing some of our favourite Indian inspired dishes over the next few months, using fresh seasonal Australian produce and easy to use Patak’s curry pastes and accompaniments that take the guess work out of Indian cooking at home.
Tandoori is a style of cooking that refers to a tandoor, a special clay oven where food is roasted at a very high temperature. You can achieve a similar effect by using your BBQ, or baking in a very hot oven. Tandoori chicken is an incredibly famous dish, and is characterised by its bright colour – this comes from the kashmiri chilli powder (not too spicy, but incredibly bright red) and turmeric found in the traditional Patak’s Tandoori Paste.
It’s a fantastic and healthy way to cook, as it’s baked not fried, and also delicious with lamb, vegetables such as cauliflower, and of course seafood. And boy do we Aussies love our seafood in Summer! This easy and healthy summer salad with fresh Australian barramundi based on tandoori fish, called “Machli Tikka” and we think you’ll fall machli in love with this dish ☺
Baked tandoori barramundi salad with pickled cucumber and yoghurt sauce
Serves 4 as and entrée or banquet, or 2 as a main
For the pickled cucumber:
- 1/3 cup apple cider vinegar
- 1/3 cup water
- 1 tsp salt
- 2 tsp sugar
- 2 large or 3 small lebanese cucumbers, ribboned with a vegetable peeler
for the barramundi:
- 1.5 Tbsp Patak’s Tandoori Paste
- 1 Tbsp natural yoghurt
- 1.5 tsp rice flour
- 2 x 200g fillets barramundi, boneless and skinless
- spray oil
For the herbed yoghurt:
- 80ml yoghurt
- ½ bunch mint, finely chopped
- 1/2 bunch coriander, roots and stems finely chopped (reserve leaves)
- 1 Tbsp Patak’s Mango Chutney
to complete the salad:
- ½ bunch mint, whole leaves picked
- ½ bunch coriander leaves (reserved from above)
- ¼ red onion, sliced finely
- naan bread or roti, on the side
- For the pickled cucumber, place apple cider vinegar, water, salt and sugar in a saucepan and heat on high, stirring, until sugar and salt are dissolved. Remove from heat and let cool, then pour over the ribboned cucumbers. Let marinate in the fridge overnight.
- For the barramundi, take a medium bowl and mix Patak’s Tandoori Paste, yoghurt and rice flour until combined. Cut barramundi into inch sized chunks and mix gently through the marinade. Cover and let marinate overnight.
- Preheat the oven to 240C.
- For the herbed yoghurt, finely chop mint leaves and coriander roots and stems, then stir into yoghurt along with mango chutney.
- Line a baking tray with baking paper and spray with oil. Place marinated barramundi on the tray, so pieces aren’t touching. Bake in a hot oven for 6 – 8 minutes, until cooked through.
- To arrange the salad, drain cucumber and discard pickling liquid. Toss cucumber with mint and coriander leaves, and sliced red onion. Place on platter and top with cubes of barramundi. Serve with herbed yoghurt and naan on the side.