It has taken a bit of time for me to get back into some blogging enthusiasm. The new cookbook is officially out as we speak, but, it has taken a little bit of time for this to feel real. In some ways, this has been a bumpy start in terms of mailing and getting things all lined up. As with all projects there is sometimes a little but of an anticlimax to get things all straightened out. I think we are there though, folks! There has been a lot of energy and love poured into the pages of the cookbook and I do hope some of you will leaf through it to welcome it into your homes and lives.
A group of six bloggers have cheerfully joined into the fray to get ideas started with my classic green mint chutney. They have has a wonderful assortment of ideas and everyone of them are giving away a copy of the cookbook. So, Susan Lester at Create Amazing Meals meshed this with Fresh Watermelon, very seasonal and very Indian, while Laura Tabbaca at The Spiced Life paired it with cauliflower to make a Cauliflower Chat and Susan Pridmore over at The Wimpy Vegetarian made a chutney infused rice dish that sounds oh so good! and Trish at In Fine Balance, made her own parsley based variation and tossed it with potatoes, now that is something I have to try soon. Felice at All That’s left are the crumbs, tried a Chutney and Cheese pairing, something that sounds as classic as the chutney itself because clearly Joy at Get Cooking had the same idea. All of this persuaded me to join the fun with something that we do very often, make it with Salmon Tikka or Tandoori Salmon Kebabs. I had recently received a bag of walnuts from Califorina walnuts and I made a fresh walnut salad to pair with the salmon along with of course the green chutney.
I shall post the salad recipe, one of these days! Hopefully today or tomorrow? The word hariyali essentially means green infused, and in this recipe I infuse the herbs in two ways, in the marinade and then with the chutney on top. For other chutneys and ideas I do hope you will take a look at the cookbook, that I have written with care for you and yours.
A green and fragrant version of tandoori salmon kebabs.
- 1/3 cup low fat yogurt
- 1/3 cup fresh mint
- 11/2 tablespoons of tandoori masala
- 1 teaspoon salt
- 1 tablespoon freshly ground ginger
- 2 tablespoons kasuri methi (dried fenugreek leaves)
- 11/4 pounds of salmon fillet, cubed or left in a large piece
- 2 tablespoons of oil, optional
- 2 tablespoons mint chutney to finish
- Cilantro and sliced onions to garnish
- Place the yogurt, fresh mint, tandoori masala, salt, ground ginger, kasuri methi in a blender and blend until smooth.
- Marinate the salmon for about 1 hour.
- Add the oil and place under a broiler and broil the fish for about 8 to 10 minutes. Alternately, it can be placed over the grill and grill for the same time. If you are cubing the fish, it is best to skewer
- Remove carefully and place on a plate.
- Carefully drizzle with the mint chutney and garnish with the cilantro and red onions and serve with a salad and if desired some rice.