the last recipe as vini and bal's may blogger of the month is with their fiery mirchi sauce. promising to set your palette on fire, this is the most potent of the range, heated by three types of chilli and a complex blend of fragrant spices. i chose to pair this with a salmon fillet and have a go at balancing the heat with homemade rotis infused with fresh garlic and zesty lime.
begin by coating your salmon fillets in fiery mirchi sauce and wrapping in foil. bake for 20-25 minutes at 180 degrees c in a fan oven.
meanwhile move onto the roti, for which you will need:
♥ 200g self raising flour
♥ two garlic cloves, finely chopped
♥ zest of a lime
♥ a pinch of salt
♥ 2 tbsp olive oil
♥ 120ml water
♥ a rolling pin
mix together the ingredients and form into a ball. knead for five minute with your hands or dough hook on a mixer. cover and let the dough rest for 15 minutes.
divide into four balls and roll out as thinly as you can get with a little flour to prevent sticking.
brush with a little olive oil and then fold each side of the roti inward.
this is usually folded into a circular shape and rolled out to make circular rotis - something which takes a lot of skill and practice. for now, i present to you square style rotis a la emily :) roll them all out, again as thin as possible, ready for cooking.
fry off two two minutes a side in a pan. the layers you have created makes the roti rise in the pan like so. set aside as your cook each one and keep warm with a tea towel on top.
by now your salmon should be ready too. arrange with the roti and a little salad - it's not very authentic but i love rocket with salmon dishes. you could also add some mint raita to tone down the heat.
what is your favourite salmon curry dish? or spicy curry recipe?
you can also find other recipes from this month on my blog, such as spinach and chickpea and spinach shahi poppadom bake and king prawn and charred pepper jeera.
or you can win a selection of vini & bal's sauces with a branded cool bag in my current giveaway - good luck!