- Salmon filets – 1.5 lbs
- Turmeric powder – ½ tsp
- Red chili powder – 1 tbsp (can use paprika for a milder version)
- Coriander powder – 1.5 tsp
- Cumin powder – 1.5tsp
- Garam masala powder – 2 tsp
- Ginger garlic paste – 1.5 tsp
- Salt – 1.5 tsp (or as per taste)
- Thick yogurt – 3 tbsp
- Lime – 1
- Low sodium soy sauce – 1 tsp (optional, great for adding color rather than flavor)
- Red onion – 1, peeled and cut into big chunks
- Ghee (or butter) – 1 tbsp, melted
HOW TO PREpARE:
- Remove the salmon skin if you can, but the recipe works for both with the skin on or off. Slice the filets of fish into 2″ thick chunks (I got around 20 pieces from 1.5 lbs).
- Squeeze the juice from half a lime over the fish. Rest for 5 minutes. Then wash the fish thoroughly, drain and pat dry with a paper towel. This step is optional but it helps to get rid of the pronounced ‘fishy’ odor to an extent.
- In a mixing bowl, combine the fish with all the spice powders, ginger garlic paste, salt, yogurt, lime juice and soy sauce. Make sure the pieces are coated thoroughly. Cover with cling wrap and refrigerate for 30 minutes.
- Meanwhile, soak 4-5 wooden skewers in water and pre-heat the oven to 400 deg.F.
- Thread fish and pieces of red onion alternately onto the skewers without any gap in between the pieces.
- Place the skewers over a roasting rack or a foil-lined pan and bake for 20 minutes, turning them over once midway. Baste with melted ghee or butter and broil for the last 1-2 minutes.
- Remove from oven and serve immediately or keep warm lightly wrapped in foil till needed.
- You can also use an outdoor oven to cook the tikka, make sure to keep turning so that they cook and char evenly on all sides.It shouldn’t take more than 5 minutes per side.
2.can serve it with nanns or roti as shown in image .for topping– in plain yogurt add some chopped coriander leaves and use it .
Hope everyone one enjoy 😊 .its our traditional recepie
Deepthi and Eshnika (p1a)