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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Spiced salmon coulibiac
Spiced salmon coulibiac
A star rating of 4.8 out of 5.12 ratings

This make-ahead main of pastry-wrapped fish and rice is an extra-special way to serve seafood for a dinner party, spiced with cardamom, cloves and chilli

Spicy prawn poppadoms
Spicy prawn poppadoms
A star rating of 5 out of 5.3 ratings

These are some of the quickest canapes to make, but are best made to order to prevent the poppadoms from going soft

  • 250g Greek yogurt
  • 1 garlic clove
  • thumb-sized piece ginger
    finely grated
  • ½ small pack coriander
    chopped
  • 0.25 small pack mint
    leaves chopped
  • juice 0.5 lime
  • ½ tsp garam masala
    plus a little extra to serve
  • ¼ cucumber
    grated and lightly squeezed

Nutrition: per serving (8)

  • kcal45
  • fat3g
  • saturates2g
  • carbs2g
  • sugars1g
    low
  • fibre0g
  • protein2g
  • salt0.1g
    low
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Method

  • step 1

    Mix all the ingredients and season. Serve sprinkled with extra garam masala.

Recipe from Good Food magazine, November 2015

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.5 out of 5.37 ratings

williamsruth4849

I used vegan yoghurt ..used garlic which I don't think I will again . And forgot the coriander and lime . That was a big miss. And just used sliced cucumber. Again a mistake.

JanePurser

Really lovely. I prepared it the day before use and everyone loved it. Thanks again BBC Good Food 👍

mandymac66

Great addition to mango chutney and chilli onions with popadoms. Really authentic!

kay12345

Excellent- very fresh tasting, perfect with my Bombay potato pie I’ve just made (gf)

JinPhi

This is delicious! Just like what you get in an Indian restaurant. I left out the coriander & it was still very tasty.

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