Pepper Rawas Tikka

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

New Update
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


  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

Calories 1176
Carbohydrates 23.1
Protein 77.2
Fat 85.9
Other Fiber Choline- 4565mg