Kasundi Salmon Tikka with Pumpkin Pure Recipe
How to make Kasundi Salmon Tikka with Pumpkin Pureé
- Chef:
- Recipe Servings: 2
- Prep Time:
- Cook Time:
- Total Cook Time:
- Difficulty Level: Medium
A perfect seafood snack at any party.
Ingredients of Kasundi Salmon Tikka with Pumpkin Pure
- For Tikka:
- 200 Gram Salmon
- 10 Gram Kasundi
- 5 Gram Dijon Mustard
- 50 Gram Hung Curd
- 20 Ml Malt Vinegar
- 2 Gram Javitri elaichi
- 1 Gram Clove powder
- 1 Gram Cinnamon powder
- 2 Gram White pepper powder
- To taste Salt
- For Pumpkin puree:
- 500 Gram Pumpkin
- 100 Ml Milk
- 5 Pieces Bay leaf
- 2 Gram Shahi zeera
- 5 Gram Green cardamom
- To taste Salt
- 5 Gram Black pepper corn
How to Make Kasundi Salmon Tikka with Pumpkin Pure
- 1.Prepare Tikka:
- 2.Slice the salmon in 50 gm. pieces, soak in lemon and water for 30 minutes to avoid any smell.
- 3.Mix all ingredients well with hung yoghurt and rub with your palm on the mixing bowl until entirely smooth.
- 4.Dress the salmon gently with the mixture and allow to rest for 4-6 hours.
- Prepare the Pumpkin puree:
- 1.Pour milk in a baking tray along with all other ingredients and place pumpkin on top . Cover the tray with Silver foil and cook in the oven at 180c for 60 minutes.
- 2.One the pumpkin is tender allow to cool and blend it in the blender along with milk after straining out all spices .
- 3.Cook the salmon in the tandoor until charred on the outside.
- 4.Plate sauce and choice of vegetable as shown in the image attached along.
