Here’s the full recipe to Gurpareet Bains’ fish and chips dish which promises to boost IQ and fend off cancer:
For the fish:
For four persons, you will need:
4 x 150g salmon fillets, skinned and de-boned
4 tablespoons tandoori masala
8 tablespoons reduced salt steak seasoning
2 tablespoons olive oil
4 tablespoons cold water
Green salad and lemon wedges, to garnish For the chips:
800g baby potatoes, peeled and cut in halves
4 tablespoons sea salad (available from health-food shops)
1 heaped teaspoon cumin seeds
1 level teaspoon turmeric powder
2 tablespoons olive oil
Extra olive oil for roasting chips
Make the chips first:
Pre-heat the oven to 180°C. Rub the potatoes in the extra olive oil and bake in the middle of the oven for approximately 15-20 minutes, until golden brown and cooked through.
Meanwhile, in a deep frying pan, place the cumin seeds with the 2 tablespoons of olive oil and heat on a medium heat until the cumin seeds begin to pop and release their flavour ? this should take no more than 2-3 minutes.
Add the turmeric and salt, and stir. Mix in the sea salad and stir, and take off from heat.
When the potatoes are cooked, mix them into the spiced sea salad mixture. Set aside and keep warm.
For the fish:
Before you start, heat the oven to its maximum temperature setting with a baking tray inside of it.
Mix the tandoori masala with the cold water and coat the salmon with this mixture. Sprinkle the steak seasoning on each side of the salmon. (You may use more or less steak seasoning, as per your taste).
Pour the olive oil into a frying pan and heat to a medium heat. When the oil is hot, place the salmon fillets into the frying pan and cook on each side for 1-2 minutes, or until you have a golden crust on each side.
Transfer the salmon to the hot baking tray. Bake at the top of the preheated oven for 5 minutes.
Serve immediately with the chips and a green salad and lemon wedges.
Read the original article here
* Indian Superfood (Absolute Press) is available from all good bookstores priced £12.99
