Zesty Fish Tikka | Sanjeev Kapoor Khazana

A spicy, tangy fish tikka dish! The smokey fish flavour clubbed with the spices makes this a delicious appetizer.

ZESTY FISH TIKKA

Ingredients

2 tablespoons lemon juice
450 grams Basa fish fillets, cut into 1 inch pieces
1 tablespoon oil + for greasing
¼ cup hung yogurt
Salt to taste
1 tablespoon ginger-garlic paste
Crushed black peppercorns to taste
1 teaspoon red chilli powder
½ teaspoon garammasala powder
1 teaspoon rock salt
1 teaspoon dried pomegranate pearls
1 teaspoon dried fenugreek leaves
½ teaspoon carom seeds
1 teaspoon caraway seeds

Method

1. Preheat oven at 180ºC. Line a baking tray with an aluminum foil and grease with some oil.
2. Take fish pieces in a bowl. Add lemon juice, mix and set aside for 15 minutes.
3. Combine yogurt, salt, ginger-garlic paste, crushed peppercorns, chilli powder and garammasala powder in another bowl and mix well. Add 1 tablespoon oil and mix again.Add fish and mix well. Set aside for 30 minutes.
4. Grind together rock salt, pomegranate seeds, fenugreek leaves, carom seeds and caraway seeds to a fine powder.
5. Insert marinated fish pieces onto satay sticks.
6. Put thesatay sticks onto the baking tray. Place the baking tray in preheated oven and bake for 15 minutes.
7. Sprinkle prepared spice powder on top and serve hot.

Preparation Time: 50-55 minutes
Cooking Time:15-20 minutes

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Cuisine - Indian

Course - starter

Dish - starter