Mahi Tikka Ajwaini
Equipment
- Shallow dish
- Refrigerator
- Bowl
- Tandoor
- Charcoal grill
- Metal skewers
Ingredients
- 1 kg skinless firm white fish fillets, such as Monkfish or Halibut trimmed and cut into bite-sized cubes
- 300 ml Natural (plain) yoghurt (1 1/4 cups) hung
- Butter melted, for basting
- Salt
For the first marinade
- 4 teaspoons Lemon juice
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 tablespoon Yellow chili powder
- 2 tablespoons Ajwain seeds
- 1 tablespoon Turmeric ground
For the second marinade
- 1/2 tablespoon Garam Masala
- 1 tablespoon Chana dal roasted and ground
- 3 tablespoons Mustard oil
Instructions
- To make the first marinade, mix the lemon juice, half of the ginger and garlic pastes, half of the yellow chili powder, half of the ajwain seeds, and half of the turmeric together in a large shallow dish. Season with salt, add the fish cubes, and rub well to coat in the marinade. Cover and allow to marinate in the refrigerator for 30 minutes.
- Whisk the hung yoghurt in a large bowl, then add the remaining ginger and garlic pastes, the garam masala, the remaining yellow chili powder, and the ground roasted chana dal. Season with salt and mix well.
- Heat the mustard oil in a pan and when hot, remove from the heat. Add the remaining ajwain seeds and turmeric to the oil and immediately add this to the yoghurt mixture and mix well.
- Remove the marinated fish cubes from the first marinade and remove any excess moisture by lightly squeezing them with the palm of your hand, then put the fish into the yoghurt mixture and turn until all the fish is coated in the second marinade. Cover and allow to marinate in the refrigerator for 2 hours.
- Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium.
- Thread the fish cubes onto several metal skewers, 2.5cm / 1-inch apart, and coat with the remaining marinade.
- Roast in a moderately hot tandoor, over a charcoal grill or under the grill for about 6-8 minutes, or until the fish is cooked.
- Remove the skewers from the heat and hang them up over a tray for about 5 minutes to allow any excess moisture to drain out completely. Put the skewers in a dish, baste with melted butter, and roast again in the tandoor or under the grill for about 3 minutes.
- Serve hot with a choice of salad and chutney.
Nutrition
Serving: 6gSodium: 77mgCalcium: 90mgVitamin C: 4mgVitamin A: 512IUSugar: 3gFiber: 4gPotassium: 813mgCholesterol: 48mgCalories: 266kcalSaturated Fat: 3gFat: 13gProtein: 28gCarbohydrates: 9gIron: 1mg
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