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Moving to London from India in 2000, Singh opened the wildly successful Cinnamon Club restaurant. Style's Lucas Hollweg — who travelled with him to Delhi last year — praises him for “pioneering a new direction for Asian food, by combining traditional spicing with European seasonal ingredients and techniques”. Singh says: “This recipe is ideal when cooking for larger numbers. The sweet honey and sour lemon against the heat of the mustard works exceptionally well with the rich and oily texture of the salmon. It also goes well with wild bass or large bream.”
Serves 8-10
3.5kg-4.5kg whole salmon, head on, gutted and scaled (ask your fishmonger to do this)
3 tbsp raisins or sultanas
2 fennel bulbs, sliced 1cm thick
2 red onions, peeled and sliced 1cm thick
For the first marinade
3 tbsp ginger and garlic paste (buy jars in most supermarkets or whizz equal amounts of ginger and garlic in a blender with water or oil)
2 tsp salt
Juice of 1 lemon
For the second marinade
250ml greek yoghurt
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