How to make Pudina Kalimirch Rawas Tikka - Delicious barbequed rawas- Hyderabadi Style.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Indian Salmon, Crushed Black Peppercorn

Cuisine : Indian

Course : Snacks and Starters

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Pudina Kalimirch Rawas Tikka

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Pudina Kalimirch Rawas Tikka checkout Pepper Rawas Tikka. You can also find more Snacks and Starters recipes like Vegetable Triple Decker Sandwich, Mini Chinese Samosa, Grilled Chicken Sandwich, Palak Namakpara - Diwali Special.

Pudina Kalimirch Rawas Tikka Recipe Card

Pudina Kalimirch Rawas Tikka

Prep Time : 1.30-2 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Pudina Kalimirch Rawas Tikka Recipe

  • Indian Salmon 1 1/2 inch cubes 500 grams

  • Crushed Black Peppercorn 3 teaspoons

  • Gram flour (besan) 3 tablespoons

  • Salt to taste

  • Lemon juice 2 tablespoons

  • Fresh mint leaves coarsely chopped 10-12

  • Hung yogurt 1/4 cup

  • Carom seeds (ajwain) 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder a pinch

  • Garlic paste 1 teaspoon

  • Ginger paste 1 teaspoon

  • Crushed black peppercorns 2 tablespoons


Step 1

Heat one teaspoon oil in a non-stick pan.

Step 2

Add gram flour and roast for three to four minutes. Add salt and lemon juice to the fish cubes and marinate for about fifteen minutes.

Step 3

Mix together mint leaves, hung yogurt, roasted gram flour, carom seeds, salt, turmeric powder, garam masala powder, garlic paste and ginger paste. Add the fish cubes and mix.

Step 4

Set aside to marinate for half an hour String the fish cubes onto skewers and press them gently close together. This will help retain moisture.

Step 5

Roll them in crushed black peppercorns and cook on the barbecue, rotating the skewers and basting with oil a few times, till the fish is completely cooked.

Step 6

Serve hot.

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MasterChef Sanjeev Kapoor

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