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Pepper Rawas Tikka

Indian salmon fillets marinated in spicy mixture and roasted in preheated oven.

New Update
Main IngredientsIndian Salmon, Hung yogurt
CuisineIndian
CourseSnacks and Starters
Prep Time41-50 minutes
Cook time16-20 minutes
Serve4
TasteMild
Level of CookingModerate
OthersNon Veg

Ingredients list for Pepper Rawas Tikka

  • 500 grams Indian Salmon
  • Hung yogurt
  • 1/4 cup Hung yogurt
  • 1/2 cup Fresh cream
  • 1 teaspoon Garlic paste
  • 1 teaspoon Ginger paste
  • 1 teaspoon Carom seeds (ajwain)
  • 1 tablespoon Roasted chana dal powder
  • 2 tablespoons Crushed black peppercorns
  • a pinch Garam masala powder
  • 2 tablespoons Lemon juice
  • to taste Salt
  • 1 tablespoon Fresh coriander leaves
  • for bastin Butter

Method

  1. Clean, wash and cut the fish fillets into one-and-a-half inch pieces. For the marinade, place the drained yogurt, cream, ginger and garlic pastes, carom seeds, gram flour, crushed peppercorns, garam masala powder, lemon juice and salt in a bowl and mix well.
  2. Add the fresh coriander and mix again. Rub this mixture into the fish pieces and set aside for forty-five minutes to marinate, preferably in a refrigerator. Preheat the oven to 220°C/425°F/Gas Mark 7.
  3. Thread the pieces of fish half an inch apart onto greased skewers. Roast in the preheated oven for six minutes. Lower the heat to 180°C/360°F/Gas Mark 4.
  4. Baste with the butter and roast again for eight to ten minutes. Alternatively, cook the fish on a grill pan for seven to eight minutes on medium heat. Serve hot on a bed of salad.

Nutrition Info

Calories1176
Carbohydrates23.1
Protein77.2
Fat85.9
Other FiberCholine- 4565mg
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