Mahi Sarson Tikka

MAHI SARSON TIKKA

COLOUR: Yellow

ACCOMPANIMENT: Onion slices (Lacha pyaz), Mint chutney

S.NO	INGREDIENTS	QTY	UNIT
1	Fish cubes	720	gm
2	Mustard Oil	60	ml
3	Mustard powder	25	gm
4	Ginger Garlic Paste	1	Tbsp
5	Red Chili powder	1/2	Tbsp
6	Turmeric Powder	1/2	Tbsp
7	Jeera Powder	1/2	Tbsp
8	Garam masala pounded	10	gm
9	Hung Curd	200	gm
10	Ajwain	1/2	Tbsp
11	Salt	To taste
12	Lemon Juice	15	ml

METHOD:

* Clean the fish cubes and do a first marination of Ginger, garlic paste, Lemon juice and salt and keep it in refrigerator for at least 30 minutes.

* Prepare a second marination by mixing hung curd, mustard oil, Ajwain and all ground spices.

* Mix it thoroughly.

*Marinate the fish cubes with the second marination and keep in the refrigerator for at least 45 minutes.

*String together Fish pieces on a skewer an inch apart.

*Roast on a charcoal oven at 180*C for 10-12 minutes.

*Remove, hang skewers for 5-7 minutes to let excess moisture drip off.

*Brush with oil and roast again for 3 minutes.

*Serve hot with mint chutney and onion slices.

Ajwain Fish Tikka

AJWAIN 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	Coriander Powder	10	gm
8	Carrom Seeds(Ajwain)	20	gm
9	lemon Juice	10	ml
10	garlic	10	gm
11	Ginger and garlic paste	70	gm
12	Chat Masala	5gm	ml
13	salt	to taste

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.

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.