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Prime VIP
Serves 4
Prep time: 5 hours
Cooking time: 15 mins
INGREDIENTS
100g hung curd
2 tbsp cream
30g ginger and garlic paste
10g kashmiri chilli powder
10g white pepper
8g ajwain seeds
5g garam masala powder
5g yellow food colouring
25ml lemon juice
500g fresh salmon fillet, cubed
salt, to taste
25ml mustard oil
parsley, julienne red bell pepper, for garnish
PREPARATION
1. Mix hung curd and cream with ginger and garlic paste and spices to make a paste. Add the colouring and lemon juice to the paste. Season fish cubes with salt and marinate in the spice mixture. Refrigerate for 5 hours.
2. Drizzle mustard oil on fish and grill in the oven at 200°C until cooked through and slightly browned on the outside, about 15 minutes. Serve garnished with parsley and julienne red bell pepper.
