Monday, December 31, 2012,2:08 AM
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- Fish Tikka
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PrintFISH TIKKA
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Marinate the tikka with lemon juice, salt and red chilli powder. Keep aside for 45 minutes.
- Mix curd, cream, ginger-garlic paste, garam masala, ajwain and little salt and pepper in a bowl.
- Add tikka pieces and coat well with this marinade. Keep aside for 3 hours.
- Heat an electric oven to 200°C or a gas tandoor.
- Skewer tikkas or place them on the grill and roast till coating turns dry and golden brown. Baste with a little oil in between.
- Sprinkle some chat masala.
- Serve hot garnished with lemon wedges and mint.
INGREDIENTS
- Wash and pat dry the tikka pieces on a kitchen towel.
- 500 grams boneless Singhara or Sole fish - cut into 2" cubes
- IDHAYAM sesame oil for basting
1st Marinade
- 2 tablespoon malt vinegar or lemon juice
- ¼ teaspoon red chilli powder
- ¼ teaspoon salt
2nd marinade
- 2 tablespoon hung curd
- 2 tablespoon thick cream
- 1 teaspoon ginger-garlic paste
- ½ teaspoon garam masala powder
- ½ teaspoon carom seeds
- Salt and chili powder to taste
For Garnishing
- Lemon slices, mint and a pinch of chat masala
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