Tandoori-Style Salmon Kebabs w cucmber raita

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This easy summer grill also works well with other meaty fish, such as sea bass, swordfish or tuna, but be sure not to overcook the kebabs; the fish should still be slightly undercooked in the centre. Serve with warm naan bread or steamed basmati rice and Fresh Cucumber Raita (recipe follows). Remove the small black cardamom seeds from their green pods before measuring them.


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Ingredients

  • 2 1⁄2 lbs (1.25 kg) skinless salmon fillets,
  • cut from thicker end of fish
  • 1 small onion, coarsely chopped
  • 4 cloves garlic, sliced
  • 1 piece fresh ginger, 1-inch (2.5-cm),
  • peeled and sliced
  • 1 hot chili pepper, seeed and
  • chopped
  • 2 tsp (10 mL) coriander seeds,
  • roasted and ground*
  • 1 tsp (5 mL) cumin seeds roasted
  • and ground*
  • 1 tsp (5 mL) cardamom seeds,
  • roasted and ground*
  • 1 ⁄2 tsp (2 mL) black pepper
  • 1 ⁄4 tsp (1 mL) each ground cloves
  • and freshly grated nutmeg
  • 3 ⁄4 cup (175 mL) well-stirred canned
  • unsweetened coconut milk
  • 3 ⁄4 tsp (4 mL) salt
  • Fresh coriander sprigs and
  • lemon wedges for garnish

Preparation

Step 1

1. Cut salmon into 1-inch (2.5-cm) cubes; put in a sturdy plastic bag.

2. In a food processor, process onion, garlic, ginger, chili, coriander, cumin, cardamom, pepper, cloves and nutmeg until onion is finely minced. Add coconut milk; process until just combined. Scrape onion mixture into bag with salmon; seal bag and turn over once or twice to distribute marinade so it coats salmon evenly. Refrigerate for 30 minutes (no longer or fish will become mushy).

3. When ready to cook, preheat the barbecue to medium. Thread salmon cubes onto 6 metal or soaked wooden skewers, dividing evenly. Sprinkle salmon with salt; put on well-greased grill. Cook for 6 to 8 minutes, turning often, until fish is firm but cubes are still slightly translucent in centre. Transfer kebabs to a warm serving platter. Garnish with fresh coriander; serve at once with lemon wedges for squeezing over kebabs.

* To roast spices, heat a small dry skillet over medium-low heat. Add spices, then cook for 2 to 3 minutes, stirring often, until they start to steam and are fragrant. Grind in a mortar and pestle or in a clean coffee grinder.


Serves 6


Fresh Cucumber Raita

Raita (pronounced ‘right-a’) is a cooling yogurt-based sauce that goes beautifully with all kinds of Indian food.

1 cup (250 mL) plain yogurt
(not low-fat)
1⁄2 English cucumber, trimmed
and cut into 1⁄4-inch (5-mm) cubes
1⁄2 tsp (2 mL) salt
2 tbsp (25 mL) each finely
chopped fresh mint leaves
and snipped fresh chives
1⁄2 tsp (2 mL) cumin seeds,
roasted and ground*
1⁄4 tsp (1 mL) grated lime rind
2 tsp (10 mL) fresh lime juice
Pinch cayenne


1. Spoon yogurt into a colander lined with a double layer of cheesecloth or paper towel. Set colander over a bowl; refrigerate, covered, for 3 hours, until liquid has drained into bowl.

2. Meanwhile, put cucumber in another colander set over a bowl. Sprinkle with salt, tossing to coat well; let stand, covered, at room temperature for 1 hour. Rinse cucumber under cold running water; drain well. Spread out on paper towels; pat dry.

3. In a medium bowl, stir together drained yogurt, cucumber, mint, chives, cumin, lime rind, lime juice and cayenne until well combined. Taste and add more salt and cayenne if necessary. Refrigerate, covered, for at least 1 hour or up to 8 hours. Stir well before serving.


Makes about 1 1⁄2 cups (375 mL)

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