Salmon & Aubergine Tikka

Ingredients 

4 Salmon fillets 

1 aubergine 

Paste ingredients 

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

Garnish

1 thumb sized piece of ginger - cut into matchsticks 

1 clove garlic - finely sliced 

1 chilli - cut into matchsticks

Method 

  • 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