Читать книгу Easy: 100 delicious dishes for every day - Bill Granger - Страница 15

TANDOORI FISH + CUCUMBER TOMATO SALAD

My recipe says to marinate this for 15 minutes. In my life, and probably in yours, this ends up being a rushed three minutes. Try to do as I say, not as I do. Or do your best!

3 tablespoons thick Greek yoghurt

3 tablespoons tandoori curry paste

1 tablespoon lemon juice

2 garlic cloves, crushed

1 tablespoon grated ginger

4 white fish fillets, skinned (about 180g each)

lime pickle (shop bought)

1 lime, cut into wedges

Preheat a grill to high. Mix together the yoghurt, tandoori paste, lemon juice, garlic and ginger in a bowl. Add the fish and coat well. Cover and leave to marinate in the fridge for 15 minutes.

Lift the fish from the marinade and place in a single layer on an oven tray lined with foil, keeping space between each fillet. Grill for 3–4 minutes, or until just cooked. Serve with the cucumber tomato salad, lime pickle and lime wedges. SERVES 4

CUCUMBER TOMATO SALAD

½ long cucumber, roughly chopped

2 tomatoes, roughly chopped

2 tablespoons thick Greek yoghurt

2 tablespoons roughly chopped mint leaves

1 teaspoon cumin seeds, toasted and lightly crushed

Place the cucumber, tomato and yoghurt in a bowl and stir gently to combine. Add the mint leaves and scatter with cumin seeds.