Salmon & Aubergine Tikka
4 Salmon fillets
2 cloves garlic
1 red chilli seeds removed
2 cm piece of fresh ginger peeled and chopped
2 tsp garam masala
1 tsp cayenne pepper
1 tsp paprika
1 tsp ground coriander
1/2 tsp cumin seeds
1 tbsp tomato puree
2 teaspoons natural yogurt
1 tablespoon lemon juice
1 teaspoon honey
1 thumb sized piece of ginger - cut into matchsticks
1 clove garlic - finely sliced
1 chilli - cut into matchsticks
Pre-heat the oven to 210 degrees.
Blitz the paste ingredients or finely chop everything together.
Coat the salmon in the paste. Leave for 20 minutes.
Slice the aubergine lengthways into 8 wedges.
Cover the aubergine with the paste, drizzle with oil and season.
Roast for 15-20 minutes being careful not to burn.
Season the salmon and roast for 10 minutes.
Gently fry the garnish ingredients until golden but not burnt.
Sprinkle with the garnish and serve with rice