- 2 tsps coriander seeds
- 1 teaspoon cumin seeds
- 2 cardamom pods, bruised
- 1 cinnamon stick
- 1 tsp ground turmeric
- ½ tsp chilli powder
- 2 tbsps peanut oil
- 2 clove garlic, crushed
- 4 x 265 g salmon cutlets
- 100 g baby spinach leaves
LIME PICKLE YOGHURT
- ½ cup (140 g) yoghurt
- 2 tbsps lime pickle, chopped finely
Dry-fry coriander, cumin, cardamom and cinnamon in small heated frying pan, stirring, over medium heat until fragrant. Stir in turmeric and chilli powder; remove from heat.
Using mortar and pestle, crush spices until ground finely; transfer to large bowl. Stir in oil and garlic, add fish; turn fish to coat in marinade. Cover, refrigerate 30 mins.
To make lime pickle yoghurt; combine yoghurt and lime pickle in a small bowl.
Cook fish on heated oiled barbecue until cooked through. Serve fish with spinach and lime pickle yoghurt.
TIP An Indian speciality, lime pickle is a mixed pickle condiment of limes that adds a hot and spicy taste to meals. Available from Indian food shops.