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Wednesday, March 12, 2008

Tandoori Salmon

6 Salmon fillets (4 Ozs. each) skin removed
1/3 cup of thick Yogurt
1 clove garlic minced
1 Tbsp finely chopped fresh ginger root
1 tbsp ground cumin
1 Green pepper, seeded and finely chopped
1 tbsp paprika
1/2 tsp salt
1 tsp pepper
1/4 tsp frond cardamom
1/4 tsp ground cloves


  • Pat salmon dry and place in a shallow baking dish.
  • Mix yogurt, ginger, garlic, pepper. cumin, paprika, salt, pepper, cloves and cardamom in a small bowl.
  • Spoon yogurt mixture over salmon and gently rub into fish. Store in refrigerator for 20 minutes or up to 2 hours.
  • Place salmon on a baking sheet lined with parchment paper. Roast in a preheated 450 F or 230 C oven for 10-12 minutes or until salmon is just cooked through. Serve with rice pilaf.

Chicken with Spinach

500 gm chicken cuts
25 gm ghee or butter
70 gm sliced onions
01 tsp chopped ginger
01 tsp lime juice
01 tsp chopped garlic
02 tbsp unroasted curry powder
100 ml natural or plain yogurt
01 tsp chili powder
75 ml thick coconut milk
150 ml coconut water
150 gm semi ripped pineapple cubed
01 tbsp fresh coriander leaves chopped
salt to taste


  • Soak the chicken with curry powder/chili powder/lime juice/yogurt and set a side for about 30 minutes.
  • Heat the fat in a saucepan to medium heat, add the onion fry until onions are light brown. Mix in ginger and garlic cook for 1 to 2 minutes.
  • Add the marinated chicken and cook for about 5 minutes until chicken is lightly colored.
  • Pour the coconut water and bring to the boil. Simmer for 15-20 minutes.
  • Stir in coconut milk and pineapple, cook for further 5 minutes. Finish off by adding coriander leaves and salt to taste. Serve hot.