Fish – Side Dish

Posted by admin | Recipes,Sea Food | Sunday 24 September 2006 8:00 am

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FISH TIKKA Serves 6
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INGREDIENTS
720 gms fish -Salmon, Rawas or any other fleshy fish. De – boned

For the Marinade
1/2 cup yogurt
2 eggs
3 tbsp cream
3 tsp garlic paste
3 tsp ginger paste
4 tsp Ajwain
2 tbsp gram flour (besan)
1/2 tsp pepper
2 tsp red chilly powder
Juice of one small lemon
1 tsp turmeric powder
2 tsp cumin powder
Salt to taste
Butter for basting

fish tikka PREPARATION
Hang the yogurt in muslin for about 1/2 an hour to remove excess whey.

Meanwhile clean, wash and cut the fish into 2 inch pieces. Set aside.

Separate the eggs. Save the whites for something else and transfer the yolks to a bowl.

Add the hung yogurt and all the other spice ingredients for the marinade and mix well.

Using your hands, rub onto the fish pieces and set aside for 3-4 hours.

Pre heat the oven to 170 C.
Skewer the fish pieces on to greased skewers, keeping 1″ space between each piece.

Roast in a moderately heated tandoor for 8-10 minutes. Remove and hang the skewers till all the excess moisture has dripped off.

Baste the fish pieces with butter and roast again for 5 minutes.

Serve on a bed of finely sliced cabbage and carrots, with lime.

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