"Achari Fish Tikka" is another lovely seafood starter which is easy to make, tasty and almost fat free (if you do not use any butter during grilling).
This is an enhanced version of the "Fish Tikka" which I have published earlier..its just that the marination/masala is more punjabi pickle based.
This is a spicier version of the fish tikka.You could use fillets of any fish, but the best fish fillet chunks can be got from fish like Salmon, Sea Bass and Basa since they are firm and can stand well on the grill/tandoor especially during baking/grilling.
You could even deep fry these fillets if you do not have an OTG/Grill, but "Fish Tikkas" are normally grilled on open fire/tandoor. I have used an electric oven (OTG) and grilled the fish.
Serves 3
Ingredients:
Fish fillet chunks - 12 ( big enough to place on the wire rack of the grill)
Fish fillet chunks - 12 ( big enough to place on the wire rack of the grill)
Orange red edible color or Kashmiri chilly powder - 1 tsp
( I have used Kashmiri chilly powder for color)
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Salt - 1 tsp ( or as per taste)
Coriander powder - 1/2 tsp
Red chilly powder - 2 tbsp
Garam masala - 1/2 tsp
Amchoor or Dry mango powder - 1.5 tsp
Turmeric/ haldi powder - 1 tsp
Fennel seeds/saunf - ground - 1/2 tsp
Fenugreek seeds/methi - ground - 1/4 tsp
Mustard seeds - ground - 1/2 tsp
Wash the fish fillets, squeeze out all excess water and pat dry with a clean kitchen towel.
Marinate the fish fillet pieces in the ginger garlic and spice mixture for atleast 3 hours in the refrigerator.
Grilling the fish pieces
In a Tandoor/Charcoal Barbeque grill:
Rub the grill with some oil and place the fish on it, grill on one side for 5-6 mins, then overturn the pieces and grill till done.
In an Electric oven:
Rub the wire rack of the oven with oil (keep on the middle rack) and place the marinated fish on it, so that the extra marinade can drip down from the grill into the tray in the lower rack.
I have put blobs of butter on each piece of fish while grilling, to give a light buttery taste.
Grill for 5-10 minutes at 180 degrees.Overturn again, brush with oil (or butter) and grill for another 5 to 10 minutes till tender and crisp.
The time of grilling depends on the oven, so you can increase the time as required.
Serve hot with onion rings, lemon wedges and Onion rings.
( I have used Kashmiri chilly powder for color)
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Salt - 1 tsp ( or as per taste)
Coriander powder - 1/2 tsp
Red chilly powder - 2 tbsp
Garam masala - 1/2 tsp
Amchoor or Dry mango powder - 1.5 tsp
Turmeric/ haldi powder - 1 tsp
Fennel seeds/saunf - ground - 1/2 tsp
Fenugreek seeds/methi - ground - 1/4 tsp
Mustard seeds - ground - 1/2 tsp
Nigellla seeds/kalonji - ground - ½ teaspoon
Asafoetida/hing - ¼ teaspoon
mustard oil - ½ tbsp
Method:Take a large bowl, add the garlic paste, ginger paste, salt, coriander, kashmiri red chilly powder, garam masala, amchoor powder and all the other ground spices and mix well.Asafoetida/hing - ¼ teaspoon
mustard oil - ½ tbsp
Wash the fish fillets, squeeze out all excess water and pat dry with a clean kitchen towel.
Marinate the fish fillet pieces in the ginger garlic and spice mixture for atleast 3 hours in the refrigerator.
Grilling the fish pieces
In a Tandoor/Charcoal Barbeque grill:
Rub the grill with some oil and place the fish on it, grill on one side for 5-6 mins, then overturn the pieces and grill till done.
In an Electric oven:
Rub the wire rack of the oven with oil (keep on the middle rack) and place the marinated fish on it, so that the extra marinade can drip down from the grill into the tray in the lower rack.
I have put blobs of butter on each piece of fish while grilling, to give a light buttery taste.
Grill for 5-10 minutes at 180 degrees.Overturn again, brush with oil (or butter) and grill for another 5 to 10 minutes till tender and crisp.
The time of grilling depends on the oven, so you can increase the time as required.
Serve hot with onion rings, lemon wedges and Onion rings.
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