Heavenly Fish Tikka!


For the love of Fish!
Noorsrecipes

For the love of Fish!

Ingredients:
  • Boneless fish cut into cubes – 30 cubes
  • Bell pepper (green red yellow) – 1 each small size
  • Onions – 1 small
  • Skewers – 5
  • Oil
First Marinade
  • Ginger garlic paste – 1/2 tsp
  • Red Chili powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Lemon juice – 2-3 tbsp.
  • Salt – as required
Second Marinade
  • Hung curd – 2 heap tbsp
  • Ginger garlic paste – 1/2 tsp
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper powder – 1/2 tsp
  • Oil – 2 tbsp
Method:
  •  First prepare for the hung curd which is used in the second marinade. By using curd as it is,  water tends to ooze out while grilling. For hung curd, pour the curd into a muslin cloth and tie it around the tap for the water to drip. Since it is only 2 heaps tbsp it would take less than half an hour for the process.
  •  Wash the fish thoroughly with water. You can use vinegar or lemon juice to remove some of the smell.
  • Cut the fish into cubes, medium size. You can use bell peppers and onions as well cut into cubes. This is totally your choice.
  •  Marinate the fish with the first marinade by mixing all the ingredients in a bowl. Keep aside for 10 minutes.
  •  Mix all the ingredients of the second marinade in a bowl and transfer the fish in to this smooth mixture. Keep aside in the refrigerator for 15 -20 minutes. The marinade is enough for the fish. If you are using bell peppers and onions make more marinade by increasing the quantity.
  •  Put the fish on a skewer along with bell peppers and onion. Arrange them the way you like. Sprinkle some more pepper on top. Remember to soak the bamboo skewers in water for 20 minutes to prevent the skewer from getting burnt.
  •  Brush oil on the fish and also to the grate or grilling plate whatever you are using for grilling to prevent the fish from sticking.
  •  Preheat the oven at 450 F and grill it for 10 minutes; 5 minutes on each side since fish cooks faster. This may vary depending on your oven. Make sure the oven is really hot before grilling. This also prevents the fish from sticking to the grill. Do not move the fish after placing in the oven. Flip it only when it is thoroughly cooked on one side. This too prevents the fish from sticking.
Serve hot with curd Mint chutney.
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Fish Fry (Red Chilli Masala)


Fish Fry © Mujahid Khaleel

Fish Fry
© Mujahid Khaleel

For all Fishtarians out there, this one is Mum’s fish fry (recd chilli masala) which is lip-smacking!
Try it out 🙂

Ingredients:
  • Fish of your choice – 2 pieces
  • Red chilli powder – 2 tsp
  • Salt – 1 tsp
  • Vinegar – enough to mix the red chilli powder and salt
  • Garlic crushed – 2-3  cloves (optional)
  • Oil to shallow fry
Method:
  • You can use any fish of your choice. Here I have used Tilapia.
  • Wash the fish thoroughly.
  • Mix the red chilli powder and salt with enough vinegar to make a paste.
  • Do not add water.
  • (The salt and red chilli powder ratio is always 1:2)
  • Apply the paste to the fish and allow to marinate for about 15-20 minutes.
  • Heat oil in a tava and shallow fry the fish on both sides until cooked.
  • Fish takes lesser time to cook, about 10 minutes.
  • Serve hot with rice or roti.