Fish Tikka

imageFabulous flaky fork tender grilled fish!
The trilogy of ajwain, methi and mustard create magic …couldn’t have enough of this delicious creation!!
Courtesy Atul Sikand
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Method:
Wash fish fillets with a tsp of vinegar. Drain and pat dry. Cut into cubes.
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Marinate fish in lemon juice, salt, red chilli pwdr, ginger-garlic paste, mustard oil, 1/2 tsp each of coarsely ground ajwain and methi dana, some hung yogurt and besan for about an hour.
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Thread the fish carefully onto bamboo skewers. Place on greased foil. Grill in a 425F oven for about 10 minutes. or alternatively BBQ on hot Grill for about 5-6 minutes. Baste with oil.
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Flip and grill on other side for another 5 minutes. If grilling in the oven, increase the heat to broil for the last 5 minutes. Baste one more time with oil.
Serve hot with lachcha pyaz!
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10 Comments

  1. Which fish have you used here Ruchi?

  2. Hey why to wash fish with Vinegar…..

    • To kill germs and to get rid of any unpleasant smell. I do this for all non-veg preparations – Fish, Mutton, Chicken, Shrimp etc.

  3. Can we same recipe for chicken too?

  4. Recipe looks simple and yummy. But I have doubt my mom used to tell me, we should not use dairy(milk, curd) while cooking fish. Is it safe to use curd?

  5. Hi Ruchi, going to try this one out whilst camping tomorrow. Will come back with the feedback.

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