Salmon Tikka Chapati with Mint and Coriander Raita

by Jacqueline on July 26, 2013

Salmon Tikka Chapati with Mint and Coriander Raita

Ever tasted something in a restaurant that alerts all your senses at once and makes you crave for more? You are left with a mild niggling feeling at the back of your mind and you cannot wait until you can finally recreate the taste back home in the privacy of your own kitchen.  It happened to me very recently when I was invited by Zoe (aka The Spice Scribe) to participate in the wonderful #IndianSummer event which was being hosted by the very gracious Jay and Uttam over at Potli restaurant near Chiswick, West London.

Potli restaurant captivates a variety of Indian street food in an unpretentious way and has to date attracted very positive reviews . The event was to mark the launch of their Summer menu and although the invitation denoted “Cocktails and Canapés”, it turned out to be so much more. On a balmy Summer’s evening  the welcome showstoppers included: Basil and Tamarind Martini Cocktails served with spicy pakora style cashew nuts, Drums of Heaven (lollipop style drumsticks of intensely spiced chicken), Chilli Paneer recalling an Indo-Chinese influence, Lamb Biriyani served with the crispiest and most fragrant Coriander and Garlic Nan bread. For further information on the dishes served and for fuller review articles, refer to accounts by London Unattached and The Hedonist.

So what had captured my imagination? It was the Mint and Coriander Raita. This refreshing and zingy dip had been accompanied by mini vegetable pakora at the start of the evening. Now, I just had to find the perfect excuse for making it. I have to admit, my consistency does not quite match Potli’s but it is powerful in the flavour ratings and is the perfect dressing to cool down during the heatwave! I thought it might work well served with some warm chapati bread, salmon tikka and some salad. The recipe is fairly healthy and makes for a good alternative to a salad wrap for lunch.

I followed Vineet Bhatia’s recipe for Chicken Tikka Marinade over on Great British Chefs website. I like the idea of the double marinade, initially you use lemon juice, garlic and ginger then the spice marinade follows. I left it for 24 hours for it to work its magic. When ready, place the salmon in a pre-heated oven at 180°C and roast for 8 minutes or until you see a deep orange-brown colour develop. My salmon fillet weighed 120g.

Just before cooking the salmon, I made the Mint and Coriander Raita.

Mint and Coriander Raita

Mint and Coriander Raita

Prep Time: 5 minutes

Yield: Makes 250ml

This yoghurt based dressing is healthy, refreshing with a zingy taste. It is perfect for serving with chicken or fish.

Ingredients

  • 150 ml of natural plain yoghurt
  • 20g of Coriander (with stem) chopped
  • 10g of Mint leaves, chopped
  • 1 green chilli (remove seeds if required)
  • 2 garlic cloves crushed
  • 1 tsp of cumin
  • Juice of 1/2 lemon
  • sea salt

Instructions

  1. In a blender put together the coriander, mint, green chilli, garlic, cumin and lemon juice until a puree-like consistency has been achieved. Add the yogurt and blend further until smooth. Add salt to season.

Notes

For a thinner consistency, reduce the quantity of coriander and mint.

http://howtobeagourmand.com/salmon-tikka-chapati-with-mint-and-coriander-raita/

Warm up your chapati in a dry frying pan for couple of minutes spraying a little water on it to ensure it doesn’t dry out. Set it on a plate and serve a couple of spoonfuls of the raita and spread over the chapati. Add some salad leaves, chopped red onion, cut up the salmon into sizeable chunks and place on the salad and top again with more raita. Garnish with a sprig of mint and coriander and you are ready to eat!

My thanks to Zoe for the invitation and to Potli for the inspiration, I’ll be making this again!

What dishes have you eaten in restaurants that have inspired you? I’d love to hear about them in the comments below!

Like How to be a Gourmand on Facebook

I’m entering this into the Karen’s Cooking with Herbs Challenge over at Lavender and Lovage

Herbs on Saturday for June: Cooking with Herbs Challenge - Win a Pot of Culinary Lavender Grains

As the Salmon Tikka can be made on the barbeque, I’m also entering this dish into the Four Seasons Food challenge owned by Anneli at Délicieux and Louisa at Chez Foti and run this month by Louisa.

Four Seasons Food

I’m also  entering this into the Made with Love Monday’s challenge held over on Mark’s  Javelin Warrior’s blog

JWsMadeWLuvMondays

{ 28 comments… read them below or add one }

1 Camilla @FabFood4All July 26, 2013 at 11:11 am

Ooh yummy, I had salmon tikka in an Indian restaurant once and do have a recipe somewhere for a healthy salmon curry with fresh tomatoes and coriander, this raita would go beautifully. I also want to try your Salmon Tikka Chappati idea too as it’s right up our street:-)

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2 Jacqueline July 26, 2013 at 12:51 pm

Thanks Camilla, the raita was fragrant, cool and refreshing! Can’t take any credit for the marinade – that’s down to GBChefs :-)

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3 Fiona Maclean July 26, 2013 at 12:46 pm

Looks wonderful jacqueline! And wasn’t Potli inspirational! I so want to try making a proper biryani now (when the weather cools down a bit). Thanks for the mention xx

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4 Jacqueline July 26, 2013 at 12:52 pm

It’s a pleasure Fiona! Hope you succeed with the Biryani but I agree – wait a while until the temperature drops!

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5 Anneli (Delicieux) July 26, 2013 at 1:48 pm

This just looks so tasty. I love the vibrant green colour – it makes it so appetising! I am bookmarking this one to steal asap! Thanks for entering FSF :) x

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6 Jacqueline July 26, 2013 at 2:33 pm

Steal away Anneli :-) x

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7 Louisa Foti July 26, 2013 at 6:46 pm

Shall be bookmarking also, sounds like a fabulous recipe for zingy raita. I think I’d like to try it just as you have with Salmon Tikka and Chapaties! All sounds totally heavenly to me. Thanks so much for entering Four Seasons Food this month.

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8 Jacqueline July 27, 2013 at 11:00 am

My pleasure Louisa – hope you like it when you get a chance to finally make it :-)

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9 Katharine July 26, 2013 at 6:56 pm

Gorgeous! The whole thing just looks and sounds amazing, from the double marinade to that wonderful fresh raita – perfect, just wish I had one in front of me now (I must really start eating before reading food blogs!)

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10 Jacqueline July 27, 2013 at 11:01 am

Really easy to make Katharine! Thanks for your lovely comment!

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11 Javelin Warrior July 27, 2013 at 5:14 pm

I’ve never heard of salmon tikka before, but the double marinade sounds delicious. Love the salmon as a change-up for chicken! And I love the mint/yogurt raita dressing. It’s been so hot lately, anything cooling with yogurt sounds especially appetizing…

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12 Jacqueline July 28, 2013 at 3:41 pm

Thanks Mark – it would definitely suit chicken – thanks for hosting your challenge :-)

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13 Kalyan July 28, 2013 at 1:00 pm

Just mouthwatering, feels like having it now…looks tasty and delicious!

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14 Jacqueline July 28, 2013 at 3:41 pm

You should try it Kaylan – it is delicious!

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15 Amy Tong July 28, 2013 at 10:09 pm

This Salmon Tikka Chapati with Mint and Coriander Raita sounds wonderful. I can’t wait to try it. And it happen to me all the time, I love to re-create recipes at home after trying them at a restaurant too. :) This is a good one and thanks for sharing.

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16 Mich Piece of Cake July 29, 2013 at 4:33 am

This wrap with salmon and tikka sauce looks so delicious and healthy!

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17 kellie@foodtoglow July 29, 2013 at 5:03 pm

ooh, like the idea of this all on a charred chapati! If it were not for my love of fish – salmon in particular – we would be vegetarian again. Not likely with such amazing things to do with this nutritious and delicious fish. I will have to go and look up the tikka marinade. And a perfect foil in the double-herb raita

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18 Jacqueline August 1, 2013 at 11:20 am

Thanks Kellie – consuming it did bring a smile to myself!

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19 Caroline Taylor July 30, 2013 at 1:23 pm

Sounds like a great event, I love the sound of this chapati. A great meal for the hot weather we’ve had recently!

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20 Jacqueline August 1, 2013 at 11:21 am

The raita does bring that refreshing coolness to the dish!

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21 Karen July 31, 2013 at 6:59 pm

That looks and sounds absolutely amazing, and as a BIG fish lover, I am sure I would enjoy that as much as a chicken tikka. What an inventive recipe – thanks so much for entering it into cooking with herbs! Karen xxxx

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22 Jacqueline August 1, 2013 at 11:22 am

Yes Karen – it works really well with salmon or chicken. Thanks for hosting cooking with herbs x

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23 Sarah August 5, 2013 at 11:16 pm

Don’t know how I missed this when you first posted it… the raita looks fabulous, some of my favourite flavours all together. Definintely one to try while the garden is full of fresh herbs!

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24 Jacqueline August 9, 2013 at 10:31 am

Thanks Sarah – I’m sure your garden is filled with fragrant herbs at this time of year!

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25 Nazima August 9, 2013 at 9:04 am

lovely recipe. The raita is a great idea in a wrap type dish as you have here. I have not tried Potli which is a shame as I lived around the corner when I was in London. Anyhow, glad you had fun and thanks for this lovely summer supper idea.

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26 Jacqueline August 9, 2013 at 10:33 am

It was rather tasty Nazima :-)

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27 Karin@yumandmore August 10, 2013 at 8:13 am

That looks beautiful and delicious Jacqueline!

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28 Jacqueline August 10, 2013 at 10:45 am

Thanks Karin – it was rather yummy :-)

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