Fillets of fish (boneless of bhetki) cut into 1 inch cubes -500 grams
Salt - 1 or 2 tsp
Kashmiri red chili powder -1 tbsp
Ginger garlic paste - half tsp
Kasoori methi (dry fenugreek leaves) - one large pinch
Garam masala powder (equal portions of green and black cardamom ,cloves, cinnamon, mace, jayatri, white cumin seeds, white pepper corns.) - 1tsp
Lime juice - 1 tsp
Chaat masala - 1 tsp ( available under brand names of Everest, MDH, Sunrise and so on.)
PROCEDURE
Wash the fish pieces well. Smear with 1 tsp of salt and a little red pepper and put to drain on a colander. Make a paste of all the spices (execpt chaat masala), salt and lime juice. Smear the fish pieces with the spice mixture. Keep in the refrigerator to marinate for 4-12 hours. Pierce the fish pieces in wooden skewers. Probably 2 skewers should be enough to hold the fish pieces. Put in the oven in mode of grill for 5-7 minutes. You must brush oil in between grilling. Check if the fishes are done and drier outside.Take care as fishes are tender and turn soft very quickly which is not at all desirable. If the fishes are not done yet put to grill again for 2-4 minutes. Your tikkas are ready. Sprinkle chat masala over tikkas. Serve hot with mint sauce or chutney, thinly sliced onions (smeared with salt and lime juice).
Another fish dish you may like is sour fish. Steamed fish is no exception.
Posted by Keya
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