Bill Granger is well-known in Australia and beyond. He regularly contributes to national magazines and newspaper, and his television series has been viewed in 30 countries worldwide. A self-taught cook, Bill focuses on recipes that use fresh, local ingredients. In addition to running restaurants in Australia, Japan, the United Kingdom, the USA and Korea, Bill has written 10 cookbooks.
I own three of his books—made these page-32 recipes three years ago—but I checked this one out from the library.
Tandoori fish and cucumber tomato salad
3 tablespoons thick Greek yoghurt
3 tablespoons tandoori curry paste
1 tablespoon lemon juice
2 garlic cloves, crushed
1 tablespoon grated ginger
4 white fish fillets (about 180g each), skinned
lime pickle (shop bought)
1 lime, cut into wedges
Cucumber tomato salad
1 Lebanese cucumber, roughly chopped
2 tomatoes, roughly chopped
2 tablespoons thick Greek yoghurt
2 tablespoons roughly chopped mint leaves
1 teaspoon cumin seeds, toasted and lightly crushed
Preheat a grill to high. Mix together the yoghurt, tandoori paste, lemon juice, garlic and ginger in a bowl. Add the fish and coat well. Cover and leave to marinate in the fridge for 15 minutes.
Lift the fish from the marinade and place in a single layer on an oven tray lined with foil, keeping space between each fillet. Grill for 3–4 minutes, or until just cooked. Serve with cucumber tomato salad, lime pickle and lime wedges. Serves 4.
Cucumber tomato salad
Place the cucumber, tomato and yoghurt in a bowl and stir gently to combine. Add the mint leaves and scatter the cumin seeds.
How it played out
Have wanted to make this for ages and kept peering into the cupboard, searching for my jar of tandoori paste. I finally accepted the fact that I was out of this important ingredient and bought some at the Indian deli.
I then made this mostly as written. I had three fish fillets that were slightly larger than 180 grams (6 ounces) each, so made the full amount of marinade. I didn’t have a lime. They aren’t in season and currently running at $3 each. Argh!
My Lebanese cucumbers were quite small, so I used two for the salad. I toasted the cumin seeds for about a minute in a small cast iron pan.
For those of you who weigh ingredients, 3 tablespoons of yoghurt and curry paste each weigh about 53 grams or 2 ounces.
The fish took 10 minutes to cook through. I don’t grill often, and the extra timing is probably due to user error or incompetence. I used a timer and checked every few minutes.
On tasting, Poor John’s first comment was ‘this is so nice for a change’ which meant he loved it and noticed that I hadn’t made anything tandoori in a while. I loved it too.
We have fish once or twice a week and I can foresee making this regularly. Was perfect served with the cucumber salad and corn on the cob.
We love Indian food and have been lucky enough to visit India three times in the last few years. Here’s a post about one of the best tandoori meals we had.