Indian Inspired Fish Tacos with Achari Salmon and an Awesome Mint & Coriander Chutney
Last week I posted a recipe for a chicken tikka tacos and mentioned that it was the start of a series of three Indian inspired fusion taco recipes that I was planning to share. The recipe I am sharing today is adapted from Maunika Gowardhans Indian Kitchen: Secrets of Indian Home Cooking book, which you can order here.
I had only really skimmed through Indian Kitchen prior to my holiday last week and I have now read it front to back and have to say I love it and I am so excited to try more recipes. The book is split into and introduction with a handy essentials section and then 5 recipe sections – Hungry, Lazy, Indulgent, Celebratory and Extras with each one having a good selection of recipes to drool over along with beautiful photography.
The recipe today is for an Achari Salmon served in your choice of chapatti wraps, taco soft shell tortillas or you can go low cab and use my recipe here. Achari is the name that is used for a pickle marinade which is absolutely amazing with lamb and now I will say fish too.
I had to make a couple of tweaks to the original recipe by an edition of coriander seeds because the only fennel seeds I had were in a cumin, coriander and fennel premix and I also used a lime pickle instead of a hot green chilli pickle and I didn’t baste with butter.
To serve this one I also made Maunika’s Mint & Coriander Chutney which you can find the recipe for here on her blog. It is delicious! The only difference I did was I used a normal green chilli instead of a birdseye because I couldn’t handle the heat and I swapped the sugar for a little honey.
Achari Salmon Tacos
Achari Salmon adapted from Maunika Gowardhan – Indian Kitchen
Makes 4 big tacos
Turn Grill to High 10 minutes before cooking
1 tsp Black Mustard Seeds
2 tsp of Cumin, Coriander & Fennel Seed mix (Ground in pestle & morter)
1/2 tsp Fenugreek Seeds (Ground)
1/2 tsp Onion Seeds
280g Salmon Fillets (Cut into chunks)
1.5 Garlic Cloves (Roughly chopped)
3 tbsp Greek Yogurt
1 Heaped tsp Lime Pickle
Lettuce (Sliced to Serve)
Coriander Leaves (to Serve)
Portion of Mint & Coriander Chutney (recipe here)
1. Start by grinding your dry spice mix together, it is ok to leave some whole / partially whole seeds, they will give lovely pops of intense flavour. Coat the spice mix around the salmon chunks and keep to the side.
2. In a food processor blitz the garlic, 2 tbsp of the yogurt and the pickle together. Add to the coated salmon along with the chopped coriander and mix through. I then left this to marinade for about 30 minutes.
3. Thread onto skewers for easy cooking but you could just put straight under hot grill. Place on cooking rack and directly under grill as close as you can. You are targeting a good charred finish – if you have a cooks blow torch then this a great time to use it. The salmon will need around 4mins on either side.
4. Serve in your choice of taco shell with a little lettuce, a drizzle of mint & coriander chutney and some fresh coriander leaves. AWESOME! (Photo really does not do this one justice, I was too excited to get stuck in, sorry)
Hope you enjoy and please go out and buy Indian Kitchen cook book if you can.