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Main Ingredients | Indian Salmon, Hung yogurt |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 41-50 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non 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
- 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.
- 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.
- 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.
- 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
Calories | 1176 |
Carbohydrates | 23.1 |
Protein | 77.2 |
Fat | 85.9 |
Other Fiber | Choline- 4565mg |
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