Jamie Oliver's penchant for simple Indian food relies on shortcuts like the use of jarred spice paste like Patak's, available in the Indian aisle of supermarkets or your local Indian grocery.
Quick Salmon Tikka with Cucumber Yogurt
from Jamie Oliver's "Jamie's Food Revolution" (Hyperion)
I love this dish. If you’re a fan of chicken tikka masala, give this one a go. You might think it is odd to use robust spice pastes on fish, but it’s very common in southern India. When buying your fish, ask the fishmonger to scale it for you. You’ll be amazed at how quickly these cook.
2 naan breads or flatbreads
1 fresh red chile
½ a cucumber
¼ cup natural yogurt
Sea salt and freshly ground black pepper
A few sprigs of fresh cilantro
2 7-ounce salmon fillets, skin on, scaled and bones removed
1 heaped tablespoon tandoori, or mild curry paste, such as Patak’s
Preheat your oven to 225F. Pop your naan breads into the oven to warm through. Halve, seed, and finely chop your chile. Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds. Roughly chop the cucumber and put most of it into a bowl. Halve your lemon and squeeze the juice from one half into the bowl. Add the yogurt, a pinch of salt and pepper, and half the chopped chile. Pick the cilantro leaves and put to one side.
Slice each salmon fillet across lengthways into three ½-inch-wide slices. Spoon the heaped tablespoon of tandoori paste into a small dish and use a pastry brush or the back of a spoon to smear the paste all over each piece (don’t dip your pastry brush into the jar!). Heat a large frying pan over a high heat. Once hot, add a lug of olive oil, put the salmon into the pan, and cook for about 1 ½ minutes on each side, until cooked through.
Place a warmed naan bread on each plate. Top each one with a good dollop of cucumber yogurt and 3 pieces of salmon. Scatter over a little of the reserved cucumber, chile, and cilantro leaves and finish with a squeeze of lemon.