Fish Tikka Marinade
Servings: 2 people
Ingredients
- 1 thumb sized piece Ginger, microplane into a pulp
- 3-4 cloves Garlic, pressed
- 1/3 cup cilantro, minced
- Juice of one lemon
- 1 tbsp Olive oil
- ¼ cup Plain Greek yogurt
- 1 tsp Ground cumin
- 1 tbsp Hot Vindaloo curry powder
- 1 tsp Garam Masala
- ½ tsp Tumeric
- ½ tsp Salt, or to taste
- Freshly chopped coriander for garnish
Instructions
- Microplane the ginger and press the garlic so you have a nice couple piles of paste. Chop the cilantro, stems and all. Squeeze the juice of one lemon. Combine all ingredients together.
- Peel the skin off the salmon and cut into 1" chunks.
- Fold the marinade into the salmon and combine until all piece are covered in the marinade. Cover and refrigerate for 30 minutes to an hour. Preheat your galley oven to 400º.
- Skewer the salmon onto metal skewers or wooden skewers soaked in water. Place in your pre-heated oven and let roast for about 8 minutes. Light the broiler.
- Broil until charred a bit, then turn the skewers and broil the other side. This will take about 5 minutes per side, depending on your boiler.