Rasika: Flavors of India by Ashok Bajaj & Vikram Sunderam & David Hagedorn

Author:Ashok Bajaj & Vikram Sunderam & David Hagedorn [Bajaj, Ashok]
Language: eng
Format: azw3
Publisher: HarperCollins
Published: 2017-10-10T04:00:00+00:00

8 Remove and discard the foil from the baking sheet and put the skewers on it as they come off the grill. Serve with mint, cilantro, and yogurt chutney.

NOTE: If serving 4 or 5 people, cut the chicken into 20 pieces (5 or 4 per skewer). If serving 6, cut the chicken into either 18 pieces (3 per skewer) or 24 slightly smaller pieces (4 per skewer).

KASHMIRI CINNAMON SALMON

SERVES 4 Salmon can be found in India, but all of it is imported, naturally. I like to use Scottish salmon because the fat content tends to be higher than in Atlantic salmon and therefore makes it moister.

The marinade I prefer here differs from what might traditionally be used for tandoori preparations. For example, I don’t use mustard oil, I cook the Kashmiri chili paste, and I flavor the marinade predominantly with cinnamon. Kashmiri chilies provide a nice bright red color to the marinade and a good amount of heat without being too fiery.

Before you begin to make this dish, read On Tandoori-Style Grilling carefully. You will need a kebab rack and ½-inch-wide flat kebab skewers.

For best results and optimal flavor, marinate the salmon the day before. (See Marinating.)

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