FISH TIKKA RECIPES

Steps:

• Trimmed the fish fillet and wash.
• Patt dry the fillet completely using a kitchen towel or paper.
• Now cut it into cube size pieces about 1 1/2 inch long
• Mix them with 1/2 teaspoon red chilli powder, 1/2 teaspoon lemon juice, 1/2 ginger garlic paste and a small pinch of salt. Leave it for 10 minutes.
• Take yoghurt in a mixing bowl and mix with remaining red chilli powder ginger garlic paste, cumin powder, coriander powder, turmeric powder, garam masala, black pepper powder, lemon juice and salt. Pour the remaining oil as well.
• Whisk everything well to make a fine paste or masala.
• Now mix the fish cubes with this paste and coat them evenly from all sides..
• Keep them marinated for 3 - 4 hours
• Baking the fish Tikka
• If using wooden sticks then soak them in water for 30 minutes
• Preheatt the oven and place a silver foil on a baking tray
• Thread the marinated fish pieces one by one in the shewer after discarding excess marination.
• If using vegetables like onion, pepper then thread them alternatively with the fish
• Brush some butter or oil over the fish and bake for 10 minutes at 240° C
• Remove them and flip to another side brush oil and bake again for another 5 minutes or till crisp golden.
• Remove and serve hot
• Fish Tikka on tawa
• To make fish Tikka recipe on tawa, heat a iron skillet tawa with one teaspoon oil in high flame for 1 minute
• Now slow the gas flame to low and place the marinated fish pieces one by one on the tawa after removing excess marination from them.
• Roast to them for 3 minutes and then flip them to another side and cook further 3 - 4 minutes
• The fish pieces are start to become crisp golden. When done remove and serve.

Steps:

• 1. Cut the lemon in half, cut one half into wedges for serving later, then squeeze the juice of the other half on to a large plate and add 1 tablespoon of tikka paste.
  2. Mix together, then massage all over the frozen fish and leave aside in a single layer to marinate and defrost.
  3. Peel and slice the onion, garlic and ginger with the chilli and coriander stalks, then place it all in a large casserole pan on a medium heat with a lug of oil and the remaining tikka paste.
  4. Peel the potatoes, cut them into 2cm chunks, then stir them into the pan and cook everything for 15 minutes, or until softened, stirring occasionally. This will build up great flavour.
  5. Quarter the tomatoes, add to the pan with the cauliflower, lentils and 600ml of boiling water, and bring back to the boil. Simmer for 45 minutes, or until the lentils are cooked through and the sauce is lovely and thick, adding splashes of water, if needed, then season to perfection.
  6. Around 15 minutes before the curry is ready, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of sea salt and the cloves. Cook on a medium heat, with the lid on, for 12 minutes, or until all the liquid has been absorbed.
  7. Dry-fry the fish in a large non-stick pan for 3 to 5 minutes per side (depending on the thickness), or until charred, gnarly and cooked through – don’t be tempted to move it around, just let it colour and crisp up nicely.
  8. Stir half the yoghurt through the curry and dollop the remaining yoghurt on top. Fluff up the rice, flake the fish on top, then sprinkle with coriander leaves and serve alongside the curry, with lemon wedges for squeezing over.