1 kg (2.2 lb) Salmon, cut into 1/2 inch cubes
3 tbsp (45 ml) 1 1/2 fl oz Lemon (nimbu) juice
Salt to taste
2 tsp (4 g) Black pepper (kali mirch) powder
1 cup (200 g) 7 oz Yoghurt (dahi), drained
4 tsp (24 g) Garlic (lasan) paste
5 Green chillies, deseeded, chopped
2 tsp Dill (sooay), chopped
4 tsp (60 ml) 2 fl oz Olive oil
3 tbsp (45 ml) 1 1/2 fl oz Lemon (nimbu) juice
Salt to taste
2 tsp (4 g) Black pepper (kali mirch) powder
1 cup (200 g) 7 oz Yoghurt (dahi), drained
4 tsp (24 g) Garlic (lasan) paste
5 Green chillies, deseeded, chopped
2 tsp Dill (sooay), chopped
4 tsp (60 ml) 2 fl oz Olive oil
method
1. Marinate the salmon cubes in lemon juice, salt, and black pepper powder. Keep aside for 45 minutes.
2. Whisk yoghurt in a bowl. Add garlic paste, green chillies, dill, olive oil, and salt.
3. Drain salmon cubes from the first marinade and mix into the yoghurt mixture. Keep in a cool place for an hour.
4. Roast in a moderately hot tandoor or preheated oven (180°C (350°F)) for 10 minutes. Baste with olive oil and cook again for 2 minutes.
5. Serve with onion rings.
2. Whisk yoghurt in a bowl. Add garlic paste, green chillies, dill, olive oil, and salt.
3. Drain salmon cubes from the first marinade and mix into the yoghurt mixture. Keep in a cool place for an hour.
4. Roast in a moderately hot tandoor or preheated oven (180°C (350°F)) for 10 minutes. Baste with olive oil and cook again for 2 minutes.
5. Serve with onion rings.
serving amount
serves: 4
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