Camper Van Cooking by Thomson Claire; Williamson Matt; & Matt Williamson

Author:Thomson, Claire; Williamson, Matt; & Matt Williamson
Language: eng
Format: epub
Publisher: Quadrille Publishing, Limited
Published: 2021-03-17T00:00:00+00:00

FOR THE TANDOORI MARINADE

1 tbsp Kashmiri chilli powder, or use 1 tsp chilli powder and 1 tsp sweet or hot, smoked or unsmoked paprika

1 tsp ground turmeric

2 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

½ tsp ground fennel seeds

½ tsp black pepper

generous ½ cup full-fat natural yogurt (about 150g/5½oz)

1 tbsp grated fresh ginger

2 garlic cloves, crushed

1 tsp salt

pinch of caster (superfine) sugar

TO SERVE

1 heaped tbsp full-fat natural yogurt per person or flat bread

1 heaped tsp mango chutney per person or flat bread

big pinch of salt

1–2 chapati, roti, naan, or any flat breads per person

1 cucumber, thinly sliced

green chilli, thinly sliced (optional; deseeded if you want less heat)

Mix all the marinade ingredients together in a bowl and add the fish, mixing well to coat. Then, ideally, marinate somewhere cool for 30 minutes–1 hour.

Over a hot grill or barbecue, cook the fish, turning often, on skewers or in a cage, for 5–8 minutes, or until lightly charred and cooked through.

Meanwhile, mix together the yogurt with the mango chutney and salt in a small bowl. Put to one side.

Briefly heat the flat breads on the grill before adding equal amounts of the cooked fish to each and spooning over the mango raita, sliced cucumber and sliced chilli (if using), to serve.

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