Two become one. We have picked a few favourites to combine. Imagine youself at an Indian restaurant with some popadom dips in front of you, mix them all together and voila, here we go a new revalation in the dip department.
Ingredients
1 Cucumber
1 red onion
2 tbsp coriander
1 tbsp mint sauce
2 tbsp mango chutney
200ml plain yoghurt
Instructions
Peel and chop the cucumber and onions into small chunks, add all the other ingredients to this in a bowl and mix. Add this to any hot or spicy dish. The cool and freshness will knock your socks off.
Ingredients
- 2 tbsp tandoori masala
- 3 trout fillets (halved)
- 2 tbsp plain yogurt
- 1 tbsp lemon juice
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Sea salt and freshly ground black pepper to taste
- Fresh coriander, for garnish
Instructions
- In a bowl, mix tandoori masala, yogurt, lemon juice, ginger paste, garlic paste, turmeric powder, red chili powder, and salt to make a marinade.
- Coat the trout fillets with the marinade and let them marinate for at least 30 minutes. Preheat the grill to medium-high heat.
- Grill the marinated trout for 4-5 minutes on each side, or until cooked through.
- Serve hot, garnished with fresh coriander.