A simple grilled fish recipe using some Indian spices, healthy and tasty at the same time.You can use a /filet of any boneless fish you like and is easily available to you. I prefer using the 'Basa' or the 'Rawas', which are easily available here in India but a 'Salmon' or 'Tilapia' would work too as long as it is boneless. Fish is marinated in hung yogurt and some select spices and is usually cooked in a round grill over charcoal (The Tandoor). However this can be also prepared at home in a convection oven or in a grill pan . It is a very popular appetizer or a party snack. Fish cooks easily and hence this dish does not take long to prepare/cook.
Preparation time : 20 mins
for hung curd (2 to 3 hrs)
Marination time : 30 mins
Cooking time : 20 to 25 mins
Serves : 2
INGREDIENTS :
Fish Filet around 400 gms cut in small cubes around 3 inch * 3 inch size
For the marination :
Turmeric powder 1/2 spoon
Red chilly powder 1 Tsp
Tandoori masala 1 tsp
Ginger garlic paste 4 tsp
Lemon juice 1 Tbsp
Gram flour roasted 3 to 4 Tbsp
Hung curd 1/2 cup
Cooking Oil 2 tsp
Butter for basting
Small pinch of Ajwain
Salt to taste
Chat masala as per taste
Onion rings and lemon slices for garnish
METHOD :
1. Clean, wash the fish pieces. Keep aside.
2. In a muslin cloth hang some plain yogurt or curds to dry out its moisture, for around 4 to 5 hrs. Most recipes say 30 mins is enough but my experience is it needs 4 to 5 hrs, else fish tikka can be watery.
3. In a bowl mix together Oil, hung curd, lemon juice, turmeric, ginger-garlic paste, red chilli powder, salt and the tandoori masala and roasted gram flour, Ajwain and make a paste. Check the taste. Adjust spice levels to suit your palate.
4. Mix well to form a very thick and homogenous paste.
5. Apply this smooth and thick paste all over the Fish pieces. Ensure to completely coat the pieces on all sides, so marinate seeps in well ,
6. Keep covered and refrigerate it for 30 mins to marinate well .
7. Remove from refrigerator, You can either cook in a convection oven for 20 to 25 mins on 200 deg Celcius or Heat a grill pan and once it is very hot grill the fish pieces on slow flame on the pan.
8. Keep turning occasionally and basting it with little butter to get flavor.
Salt to taste
Chat masala as per taste
Onion rings and lemon slices for garnish
METHOD :
1. Clean, wash the fish pieces. Keep aside.
2. In a muslin cloth hang some plain yogurt or curds to dry out its moisture, for around 4 to 5 hrs. Most recipes say 30 mins is enough but my experience is it needs 4 to 5 hrs, else fish tikka can be watery.
3. In a bowl mix together Oil, hung curd, lemon juice, turmeric, ginger-garlic paste, red chilli powder, salt and the tandoori masala and roasted gram flour, Ajwain and make a paste. Check the taste. Adjust spice levels to suit your palate.
4. Mix well to form a very thick and homogenous paste.
5. Apply this smooth and thick paste all over the Fish pieces. Ensure to completely coat the pieces on all sides, so marinate seeps in well ,
6. Keep covered and refrigerate it for 30 mins to marinate well .
7. Remove from refrigerator, You can either cook in a convection oven for 20 to 25 mins on 200 deg Celcius or Heat a grill pan and once it is very hot grill the fish pieces on slow flame on the pan.
8. Keep turning occasionally and basting it with little butter to get flavor.
9. The fish will cook really quickly and once it is cooked and got the typical tandoori brown grilled colour, it is ready.
10. Sprinkle some chat masala on top of the fish pieces.
11. Garnish with onion rings and a slice of lemon. Maybe some mint leaves.
12. Serve HOT . Enjoy as is or serve some mint yogurt chutney as an accompaniment.
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