Indian food! The mere mention of it induces water in the mouth along with a tingling of taste buds in the certain hope for something spicy coming your way. Here is one scrumptious Indian recipe to satisfy your taste buds even you are a true-blue continental cuisine lover.
Fish Tandoori Tikka
To make this wonderful dish, you need boneless fish of approximately 600 grams (it’s for 4 people. You can adjust the quantity of fish and all other ingredients according to the number of people who will be eating the dish), about 200 grams of yoghurt, little bit of red chili powder, half a teaspoon of garam masala (if you cannot arrange garam masala, a quarter teaspoon of each cumin powder, pepper powder, and red chili powder will do), take the juice out of not more than one lemon, 2 garlic cloves, salt to taste, little bit of ginger, and a dash of chaat masala to add the ‘zing’ to the delicacy.
Clean the fish with water, if you can get it already cleaned, it would be good but in terms of freshness, it lags far behind the fish that you have to clean on your own. Next, you will have to cut the fish in cubes, and marinate them with salt, lemon juice and red chili powder for about 10 minutes, then put the yoghurt onto the marinate and mix for some time. Now, marinate it for at least 6 hours. Remember, the longer you marinate it, the tastier the outcome you’ll get. Once, it is marinated fully, take a thin iron rod and insert the fish cubes in it. Place the iron into a hot oven, popularly known as tandoor, for 15 minutes between which, you need to turn it once. Your Fish Tandoori Tikka is now ready for the final touch of garnishing which you can do by sprinkling chaat masala onto it and serve with mint sauce or pudina chutney and a slice of lemon on the platter.
Fish Tandoori Tikka
To make this wonderful dish, you need boneless fish of approximately 600 grams (it’s for 4 people. You can adjust the quantity of fish and all other ingredients according to the number of people who will be eating the dish), about 200 grams of yoghurt, little bit of red chili powder, half a teaspoon of garam masala (if you cannot arrange garam masala, a quarter teaspoon of each cumin powder, pepper powder, and red chili powder will do), take the juice out of not more than one lemon, 2 garlic cloves, salt to taste, little bit of ginger, and a dash of chaat masala to add the ‘zing’ to the delicacy.
Clean the fish with water, if you can get it already cleaned, it would be good but in terms of freshness, it lags far behind the fish that you have to clean on your own. Next, you will have to cut the fish in cubes, and marinate them with salt, lemon juice and red chili powder for about 10 minutes, then put the yoghurt onto the marinate and mix for some time. Now, marinate it for at least 6 hours. Remember, the longer you marinate it, the tastier the outcome you’ll get. Once, it is marinated fully, take a thin iron rod and insert the fish cubes in it. Place the iron into a hot oven, popularly known as tandoor, for 15 minutes between which, you need to turn it once. Your Fish Tandoori Tikka is now ready for the final touch of garnishing which you can do by sprinkling chaat masala onto it and serve with mint sauce or pudina chutney and a slice of lemon on the platter.
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