We often order fish tikka at our local Indian Restaurant here in NY. They use salmon and it's just perfect. I know that their fish tikka tastes markedly different from their chicken tikka. Are there any great recipes for Salmon tikka out there?
I'm sure Goncalo does Salmon Tikka and he'll probably have a recipe for you.
I've tried few tikka recipes as well as my own concoctions for salmon tikka. Some good examples from this site: Blades tikka and most recently (2 days ago, in fact) ifindforu's tikka marinade.
I think these marinades are great, but they are far away from the standard I am looking for (even for chicken.).
My reference for tikka salmon was in a restaurant named Meghna in Cambridge. Their marinade was quite runny (almost like mickdabass) and emphasized a red color. The salmon was clearly cooked in the tandoor, because the salmon would be sealed, but full of moisture/juice inside... Yummy!
My own concoction marinade. I haven't worked on it recently to find out anything to improve upon, I remember it was decent, but I'm looking for something specific. :)
1 tbsp. of red masala (from cbm v1)
1 tsp. garam masala
1/2 tsp of blackpepper
2 tbsp. veg oil
Juice of half a lemon
3/4 tsp. salt
2 tsp. tomato puree
half-tbsp heaped g&g
1/2 tsp. ground cumin
1/2 tsp. hot chili powder (or to taste)
Firstly, thanks very much goncalo and Gav (great name btw) :)
I attempted three versions tonight, side by side. Two different Patak's jars and one recipe. The Pataks Tikka Paste won which really gets me upset so I will definitely try your version goncalo.
You touched on a very interesting point which is how the tandoor seals in those juices. My salmon was juicy but doesn't compare to our favorite Indian Restaurant.
I'm having a July 4 barbecue and will be attempting salmon tikka. Maybe I"ll try the goncalo version!
Quick questions if you have time to answer:
Do you 'toast' the dry spices in a dry pan? Or just use them as is?
How long do you marinate fish for? Overnight is overkill, correct?
And what is CBM 1? It refers to a base mix, correct? I used to be on this site quite a bit about 2 years ago and it sounds very familiar, but where would I find it?
Thanks!!
Speziak
Quote from: speziak on July 01, 2013, 01:44 AM
Do you 'toast' the dry spices in a dry pan? Or just use them as is?
How long do you marinate fish for? Overnight is overkill, correct?
And what is CBM 1? It refers to a base mix, correct? I used to be on this site quite a bit about 2 years ago and it sounds very familiar, but where would I find it?
I use ground spices only. I've always marinated salmon for more than 24h, so I don't know how it compares against, i.e 2hours only :)
CBM v1 is the first ebook volume from Mick Crawford. I used his recipe for Red Massala which I use in this marinade.
P.S: CBM aka Curry Barking Mad or Mick Crawdford, he used to be on this community.
http://cbm-mick.blogspot.ie/ (http://cbm-mick.blogspot.ie/)