Tandoori Fish Tikka
Tandoori fish tikka is a very popular menu item at seafood restaurants across Mumbai. Chunks of white film fleshed fish is marinated in a tandoori marinade and grilled upon open flames, being brushed with butter throughout the process. Pomfret is tradional fish of choice. You can usually find pomfret frozen in your local Asian markets. I used big chunks of catfish. Monkfish would be another great substitute, but will cost a little more. They fish will only need 30 minutes of marinating time. Any more, the acidity from the lemon and yogurt will cook the fish.The best way to prepare the fish tikka is to use metal skewers. I’m done with wooden. No more soaking. And metal is reusable. Dare I say..Metal is Forever...You can either grill or broil the fish. It will take about 12 minutes in total. I like to turn the skewers every 3 minutes. The last half of cooking time, brush each skewer with ghee. This will help give the fish a nice char. Serve the fish with mint chutney, steamed rice, and paratha.
Ingredients
Marinade
- 2 tbsp ginger garlic paste
- 2 tbsp greek yogurt
- 1/2 tsp Kashmiri chili powder
- 1 tsp cumin powder
- 1/4 tsp ground white pepper
- 2 tsp chick pea flour
- 1 tbsp cilantro chopped
- 1 tsp vegetable oil
- salt to taste
Fish Tikka
- 1 1/2 lbs firm flesh fish catfish, monkfish, pomfret; cut into big chunks
- 1/2 lemon juiced
- 1/2 tsp salt
- 4 tbsp ghee melted for basting
Instructions
- Marinate the fish in lemon juice and salt for 10 minutes.
- Mix together all of the marinade ingredients.
- Add the marinade to the fish. Marinate the fish for 20 minutes.
- Preheat your oven’s broiler. Thread the fish chunks onto metal skewers.
- Broil for 3 minutes a side. Brush with butter. Broil for another 3 minutes a side.
- Let rest before serving. The skewers will be really hot.
