Maunika Gowardhan is an Indian chef, food writer and author of Indian Kitchen: Secrets of Indian Home Cooking. Follow her on Instagram @cookinacurry
Hariyali fish tikka
45 MINUTES + RESTING + MARINATING | SERVES 4
EASY
Hariyali means ‘green’ and the vivid colour in this tikka comes from the amount of vibrant herbs in the marinade. Using basil gives it a refreshingly distinct taste and there are spicy notes from white pepper and green chillies. I have used salmon, although any firm fish would work well.
ginger 2cm piece, finely grated
garlic 3 cloves, crushed
lime juice 1 tbsp
ground white pepper 1⁄2 tsp
neutral oil (such as sunflower or groundnut) 2 tbsp
skinless salmon fillets 500g, cut into 4cm chunks
chaat masala to garnish
red onion thinly sliced and tossed with lime juice to serve
mango chutney to serve lime wedges to serve
MARINADE
coriander 1 /2 a large bunch, roughly chopped
This story is from the September 2020 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the September 2020 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce
