Red gurnard tikka with spiced chickpea yoghurt from Take One Fish: The New School of Scale-to-Tail Cooking and Eating (page 77) by Josh Niland

  • chilli powder
  • coriander seeds
  • fennel seeds
  • fenugreek seeds
  • garlic
  • fresh ginger
  • canola oil
  • natural yoghurt
  • cumin seeds
  • green chillies
  • fresh turmeric
  • smoked paprika
  • red gurnard
  • tinned chickpeas
  • sea salt flakes
  • kombu powder
  • EYB Comments

    Allow to marinade for a minimum of 2 hours, or up to 12 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled pickles; Naan bread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinade for a minimum of 2 hours, or up to 12 hours.

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