Thursday, 24 April 2014

Fish Tikka

TANDOORI FISH TIKKA

CLOUR: Orange red
GARNISH: Onion rings and coriander leaves
PORTION: 4 portions
S.NO
INGREDIENTS
QTY
Unit
1
Boneless fish (King fish or Mahi Mahi preferred)
600
gm
2
yoghurt
120
ml
3
Red chili powder
25
gm
4
Garam Masala
10
ml
5
mustard oil
50
ml
6
cumin Powder
10
gm
7
lemon Juice
10
ml
8
garlic
10
gm
9
Ginger and garlic paste
70
gm
10
Chat Masala
5gm
ml


METHOD:
* Wash and clean the fish, dry fish fillets with a kitchen towel. Cut into cubes, apply salt, ginger garlic paste and lemon juice and keep aside for at least 30 minutes.
* Mix all the ground Indian spices with hung curd, Mix well.
* Add the fish and let it marinate for at least 45 minutes.
* Arrange the skewers across the grill or clay oven about 4-5 inches from the heat. Turn it regularly, until brown in colour.
* Cook it for 7-10 minutes; baste it with oil at intervals to retain juiciness of the fish.
* Remove from fire, serve hot with fresh mint chutney, lemon wedges and onion ring
* Serve hot with mint chutney.

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