Tandoori Fish Tikka
One of the most common dishes at seafood restaurants across Mumbai will always include Tandoori Fish Tikka.
Fish cooked in a tandoori marinade with chilli, cumin & coriander.
Ingredients for Tandoori fish Tikka:
1 lb - 450 gr monkfish fillets cut into 2 " - 5cm chunks
1 tsp lemon juice
Pinch of salt
4-5 wooden skewers
2 tbsp Melted butter for basting
Lemon juice or chaat masala for garnish
Mint chutney to serve
For the marinade;
3 garlic cloves roughly chopped
½" ginger roughly chopped
1 heaped tbsp thick greek yoghurt
½ tsp mild chilli powder (mild paprika would be great or kashmiri chilli powder)
1 tsp cumin powder
¼ tsp coarsely ground white pepper powder
1 heaped tsp chick pea flour
1 tbsp fresh coriander finely chopped
1 tsp vegetable oil
Salt to taste
How to make Tandoori Fish Tikka:
Add the monkfish to a mixing bowl along with the lemon juice and salt. Mix well and set aside.
Put the garlic and ginger along with a splash of water in a blender and make a thick smooth paste.
Soak the wooden skewers in warm water until you make the marinade.
In a separate bowl add the blended garlic and ginger paste along with the rest of the marinade ingredients. Mix well and add the monkfish cubes to the marinade. Leave to marinate for 15-20minutes.
Preheat the grill to a medium to high setting. Skewer the fish onto the wooden skewers. Pat the extra marinade over the pieces and place under the grill. Grill for 10-12 mins or until just done. Baste with butter half way through cooking.
Serve the Tandoori fish tikka over roti with a sprinkle of lemon juice or chaat masala & serve with mint chutney.