Entertaining From an Ethnic Indian Kitchen: Fish Tikka

Thursday, August 23, 2012

Fish Tikka - a recipe from my new cookbook

Fish Tikkas

Tikkas are small pieces of boneless meat marinated in spices and yogurt that are later grilled or baked.

These tikkas taste great eaten on their own, but serving them with Papaya Mango Salsa is like gilding the lily.

Serves 4
1 pound boneless, skinless salmon fillet

Marinade
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon cayenne
• 1 teaspoon curry powder
• ¼ cup apple cider vinegar
• 1 teaspoon salt
• 2 tablespoons plain Greek yogurt
• 1 teaspoon canola oil

• Wooden or metal skewers
• 1 tablespoon oil for basting

• Fire Roasted Papaya Mango Salsa

1. Cut the fish into 2 inch pieces and set aside. Mix all the ingredients for the marinade and add the fish to the marinade. Gently coat the fish with the marinade, making sure all the pieces are well-coated.

Cover and refrigerate for 2 - 4 hours.

2. If you are using bamboo skewers, soak them in water for at least an hour.

3. Preheat the oven to broiler.

4. Thread the marinated pieces onto metal or bamboo skewers. Line a rimmed baking sheet with a metal rack. Spray the rack with non-stick cooking spray. Place the skewers on to the rack. Broil for 5 - 6 minutes, depending on your oven’s temperature.

Transfer to a serving platter and serve with Papaya Mango Salsa.

*This recipe adopted from my new cook book Trader Joe's Simply Indian
* All the ingredients used in this recipe can be found at Trader Joe's.

My new book, Trader Joe's Simply Indian Kindle version is ready to order on Amazon.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes), please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com.