Kasundi Salmon Tikka with Pumpkin Pure Recipe

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Kasundi Salmon Tikka with Pumpkin Pure
How to make Kasundi Salmon Tikka with Pumpkin Pureé
  • Chef: Deepanker Khosla - Karma Kismet
  • 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.
Key Ingredients: Salmon, Kasundi , Dijon Mustard, Hung Curd, Malt Vinegar, Javitri elaichi, Clove powder, Cinnamon powder, White pepper powder, Salt, Pumpkin, Milk, Bay leaf, Shahi zeera, Green cardamom, Salt, Black pepper corn

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