Methi Salmon Tikka

    We people love fish, but back home we could have a variety of fishes and and it all just tasted so great. After moving to the US i wasn't so open to try out the fishes we got here. Then it was salmon that saved our lives for long. I had been making a lot other recipes with the Salmon steak that we buy quite often , but this time i went to try out something new.

I wrote down this recipe pretty long back, even before i got married, but then i never knew i would try it out with Salmon of course. This is a Nita Mehta Recipe , i am just loving her a lot for her wonderful recipes. So , i gave it a try with Salmon steaks and it was just too good. I am sure to make it again and again.
You can also check my other Salmon recipes too : Kerala Salmon Fish Curry , Salmon Fish Roast , Salmon Fish Pickle

Methi Salmon Tikka

Ingredients:
 1 lbs Salmon Steak cut in cubes
3 tbsp Besan / Bengal Gram flour / Chickpea flour
1 tbsp Lemon Juice

To Marinate
2 tbsp Vinegar / Lemon Juice
1/4 tbsp Red Chili Powder
Salt

BOWL - 1
1 tbsp Mint Leaves
1 tbsp Kasoori methi
1 Green Chili
1 " Ginger piece
5 -6 Garlic cloves

BOWL - 2
1/4 cup Cream ( opt )
1/2 cup Curd ( hung curd , refer Notes )
3 tbsp Grated Cheese ( opt )
2 Cardamom crushed
3 Cloves crushed
4 -5 tbsp Corn Flour
2 tsp Red Chili Powder ( adjust accordingly )
Salt
Oil

Method:

Rub the boneless fish with besan + lemon juice and keep it aside for 15 mins, then wash and pat it dry using a paper towel.
Marinate the fish with Lemon juice + Chili powder + salt for 1/2 an hour and again wash it and pat it dry.
Grind everything in the ' BOWL -1 ' and rub the fish with the grind paste and keep it for 1/2 an hour ( you do not need to wash the fish after this step ).
In a vessel mix everything under ' BOWL -2 ' with the fish pieces and let it marinate for 3 hrs.
Grill the fish for 15 mins, making sure to turn it on all sides in between.
Once the fish is done roast some peppers on the grill and Serve .

Notes: Line a sieve with a muslin cloth and pour in thick curd and let it rest for 1/2 and hour. The water will drip off and you will get super thick curd.