Anjum Spice Stories

RECIPE: Tandoori Grilled Salmon Parcels

The busy chef, who’s earned the title of being India’s Nigella Lawson, comes to our screens in a 12-part show  ‘Anjum’s Australian Spice Stories’, which airs on BBC Lifestyle on Tuesday night at 9PM.  

Download the recipe by AnjumSpiceStories_Episode_2

This recipe is based on a typical tandoori marinade but instead of cooking them in a tandoor oven, I do them on the barbecue and it works beautifully. I don’t like the artificial red colouring often added to tandoori dishes, but the red chilli powder adds subtle colour and heat, while the whole green chillies impart a lovely flavour

Anjum Spice Stories

Serves: 4


  • 4 thick salmon fillets
  • Salt to taste and black pepper to taste
  • Handful of finely chopped coriander
  • 4 whole finger green chillies, pierced with the tip of a knife
  • ¼ small red onion, finely chopped
  • ½ small tomato, skinned and chopped (optional)


  • 1 tbs. vegetable oil
  • 90-100g plain yoghurt (double check)
  • 2 tsp. garlic paste
  • 11/4 tsp. ginger paste
  • 2 1/2 tbs. lemon juice
  • 11/2 tsp. cumin powder
  • 1/3-1/2 tsp. red chilli powder or to taste
  • ½ tsp. carom seeds
  • Salt and pepper to taste


Mix all the ingredients for the marinade in a non-reactive bowl, season to taste, bearing in mind the salmon is unseasoned. It should taste slightly tangy, spicy and salty. Add the fish in and if you have time, leave to marinade for 30 minutes.

When the BBQ is ready. Roll out a 30cm by 15cm sheet of aluminium foil. Place a piece of the salmon in the middle, sprinkle over some of the red onion, coriander and tomato and place a green chilli on the side. Repeat with the others and make evenly spoon the extra marinade between them. Pull up each long side of the foil and fold well a few times, do the same with the sides and make sure it is well sealed so no steam escapes.

You can also place them all in one large double layered piece of foil.

Place on your BBQ, not directly over the hot coals and cook for 6-8m, depending on the heat and the thickness of the fish. Check one, the fish should flake nicely but still be moist. Take off and serve immediately. You can also bake this in a 200C oven for 10-12 minutes.

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About Naufal Khan

Naufal Khan was the Publisher at ADISHAKTI MEDIA and the editor-in-chief of the South African Indian news service Indian Spice. Khan was former Sunday Times journalist and also an occult fiction and non-fiction writer with several published titles.

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