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Author Topic: Fish Tikka  (read 2,853 times)

AI Summary
The discussion centers around finding a good recipe for salmon tikka, as the original poster enjoys the version served at their local Indian restaurant. Several users share their experiences with different marinades, including a homemade concoction and a preference for a specific brand of tikka paste. While some participants express dissatisfaction with their attempts to replicate the restaurant's flavor, they discuss marinating techniques and the use of spices, ultimately leading to a consensus that marinating for over 24 hours is beneficial for flavor.

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Offline speziak

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Fish Tikka
« on: June 28, 2013, 07:58 PM »
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?
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Offline Gav Iscon

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Re: Fish Tikka
« Reply #1 on: June 28, 2013, 09:47 PM »
I'm sure Goncalo does Salmon Tikka and he'll probably have a recipe for you.
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Offline goncalo

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Re: Fish Tikka
« Reply #2 on: June 29, 2013, 02:28 AM »
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)
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Offline speziak

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Re: Fish Tikka
« Reply #3 on: July 01, 2013, 01:44 AM »
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
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Offline goncalo

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Re: Fish Tikka
« Reply #4 on: July 01, 2013, 03:45 AM »
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/
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