Fish Tikka Food
FISH TIKKA ON GARLIC NAAN
Marinate white fish in ready-made tikka masala paste and serve over chapatis or naan bread to make this speedy Indian-inspired supper
Provided by Emily Kydd
Time 20m
Number Of Ingredients 8
Steps:
- Heat the grill to the highest setting. Cut the fish into 5cm chunks. Mix together the tikka paste, 2 tbsp yogurt and seasoning. Add the fish and toss to coat, then set aside for 5 mins.
- Place the fish on a wire rack over a roasting tin. Grill for 3-4 mins each side, depending on thickness, until cooked through and starting to char a little.
- Sprinkle the naan with a little water and grill for 2 mins. Spread the warm naans with garlic butter, top with the fish and drizzle with the remaining yogurt. Scatter over the onion and coriander, and serve with lemon wedges.
Nutrition Facts : Calories 467 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 1.9 milligram of sodium
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- Make the first marinade: In a large bowl, add garlic paste, ginger paste, fennel (saunf) powder, salt, star anise powder, and white vinegar; mix well. Place fish in the bowl and apply the marinade onto the fish, massaging it gently. Set aside, covered, for 20 minutes.
- Make the second marinade: place hung yogurt, cream, grated cheese, dill (soa), carom seeds (ajwain), lime juice, salt, red chilli powder, honey, and mustard oil in another large bowl. Whisk till well incorporated, then slide in marinated fish. Mix gently with your hand or a spoon till the fish is coated well with the second marinade. Set aside, covered, for 20 minutes.
- While the fish is marinating, preheat the oven to its highest grill / broil setting, around 250° Celsius.
- Carefully skewer the fish tikkas onto bamboo or metal skewers, leaving about a ½-inch space between each tikka. Suspend the skewers in a baking dish, placing skewers on the sides of the dish like a bridge, ensuring the tikkas are suspended in the air. OR: Place two heat proof ramekins / bowls upside down in the oven for each skewer. Then suspend the skewer between the ramekins, placing one end of the skewer on one ramekin and the other end on the other ramekin forming a bridge – so that the tikkas are suspended in the air and are not touching anything. Repeat for all skewers. Place a baking sheet at the lowest point of the oven below the tikkas to collect any drippings. Grill till just cooked through, 5 to 7 minutes, or as per the doneness you prefer.
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