A recipe I experimented with a few nights ago and I LOVE IT! Super easy and quick to make and, oddly, the chicken tikka masala tastes better with fish 😀
Fish Tikka
Course: MainCuisine: PakistaniDifficulty: EasyServings
2
servingsPrep time
1
hourCooking time
15
minutesTotal time
1
hour15
minutesIngredients
1/2 kg boneless white fish (Basa)
3 tbsp yogurt (strained/thick)
1/2 tsp salt
1 tsp pepper
3 tbsp Shan chicken tikka masala
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tsp ghee
2-3 tbsp oil
1/2 cup vinegar
Directions
- Soak fish in vinegar for an hour (this firms up the fish so that it doesn’t fall apart during cooking).
- Soak skewers in water for an hour (this ensures the wood doesn’t burn during the cook).
- Drain and pat dry fish with a paper towel.
- Cut the fish fillets into 1½” cubes.
- In a small bowl, prepare the marinade (yoghurt, ghee and spices).
- Coat the fix in the marinade and set in the fridge for an hour (or until ready to bake).
- Preheat the oven to 180C.
- Skewer the fish and place in an oven-proof baking tray.
- Bake for 10 minutes (or until the fish is cooked). You may want to increase the oven temperature to 200C in the last few minutes of the cook to dry out the water and get some colour on the fish. If you’re worried about overcooking the fish, just use a brulee/flame torch to add that char.
- Heat a piece of coal on a flame (stovetop). Place a piece of foil in the centre of the fish skewers and place the coal on top add a few drops of oil and quickly cover with a lid or foil. Leave for 10-15 minutes. This will add a nice smokiness to the fish.
- Serve with spicy chutney raita and puri.
