A mouthwatering Indian dish that mixes tender fish items with fragrant spices and a smoky charcoal taste. This recipe transforms easy fish into a chic appetizer by a flavorful marinade and conventional cooking methodology. Good for each informal dinners and particular events.
Saloni Fish Tikka is my go-to recipe after I wish to impress friends with out spending hours within the kitchen. I discovered this recipe from my aunt, who all the time made it for household gatherings. The magic lies within the excellent mix of spices and that tremendous smoky taste from the charcoal. It’s less complicated than you would possibly suppose, and the outcomes are all the time spectacular.
Why You’ll Love This Recipe
You’ll love how the fish stays moist and tender whereas selecting up all these wonderful spice flavors. The marinade does a lot of the work, making this gorgeous foolproof. The smoking approach would possibly sound fancy, but it surely’s truly tremendous simple and provides such a beautiful depth. Plus, it’s more healthy than many different tikka recipes because it makes use of fish and is grilled fairly than fried.
Saloni Fish Tikka
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Serving and Storing Recommendations
Serves 4-6 individuals. Complete prep and cooking time: 45 minutes plus marinating. Serve scorching with mint chutney and lemon wedges. Leftovers will be refrigerated for as much as 2 days. Reheat gently within the oven to keep up texture.
Saloni Fish Tikka
A mouthwatering Indian dish that mixes tender fish items with fragrant spices and a smoky charcoal taste. This recipe transforms easy fish into a chic appetizer by a flavorful marinade and conventional cooking methodology. Good for each informal dinners and particular events.
Elements
- 800 gms Fish (reduce into boneless items)
- 1 tbsp Salt
- 1 tsp White Pepper Powder
- 1/2 tsp Fenugreek Powder
- 1/2 tsp Turmeric Powder
- 1 1/2 tsp Pink Chilli Powder
- 1/3 tsp Garam Masala
- Clove Powder
- 5 tsp Ginger Garlic Paste
- 2 tsp Yoghurt (drained)
- 3/4 cup Vinegar
- 1/2 cup Cream
- 4 tbsp Mustard Oil
- 16 Cloves
- Charcoal Piece (dwell – 1)
- Oil for basting
Directions
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Wash, clear and dry the fish items.
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Put together a marinade by mixing collectively salt, white pepper powder, fenugreek powder, and turmeric, pink chilli powder, garam masala, clove powder, ginger garlic paste, yoghurt, vinegar and cream.
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Marinate the fish items within the ready marinade and preserve apart in a bowl.
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Make a properly within the centre and put mustard oil and cloves in it.
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Place the dwell charcoal piece within the oil and canopy the bowl with a lid.
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Seal the lid in order that the smoke doesn’t escape. Hold apart for half-hour.
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Take away the lid, skewer the fish items and roast in a medium scorching tandoor/oven/grill for five to six minutes.
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Take away and permit extra liquids to drip off.
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Baste with oil and roast once more for two minutes till completed.
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Take away from skewers and switch to a serving platter.
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Serve scorching, accompanied by a inexperienced salad.
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Continuously Requested Questions
Can I take advantage of frozen fish for this recipe?
Sure, however thaw it fully and pat it very dry earlier than marinating. This helps the marinade stick higher and ensures even cooking.
What kind of fish works greatest?
Agency white fish like cod, halibut, or sea bass work nice. They maintain their form properly and tackle the flavors properly.
Can I skip the charcoal smoking step?
Whilst you can skip it, the smoking provides genuine taste. You may nonetheless make tasty tikka with out it, however you’ll miss that basic smoky style.
