Pepper Rawas Tikka

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