How to make Pepper Rawas Tikka -

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

Sanjeev Kapoor

This recipe is from the book Tandoori Cooking @ Home.

Main Ingredients : Indian Salmon, Hung yogurt (हंग कर्ड / दही का चक्का )

Cuisine : Indian

Course : Snacks and Starters


Pepper Rawas Tikka

Pepper Rawas Tikka Recipe Card

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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.    

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pepper Rawas Tikka Recipe

  • Indian Salmon 500 grams

  • Hung yogurt

  • Hung yogurt 1/4 cup

  • Fresh cream 1/2 cup

  • Garlic paste 1 teaspoon

  • Ginger paste 1 teaspoon

  • Carom seeds (ajwain) 1 teaspoon

  • Roasted chana dal powder 1 tablespoon

  • Crushed black peppercorns 2 tablespoons

  • Garam masala powder a pinch

  • Lemon juice 2 tablespoons

  • Salt to taste

  • Fresh coriander leaves 1 tablespoon

  • Butter for bastin

Method

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.