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.
