Fish Tikka with mustard and yellow chilli

Chef Avtar Singh Rana

Ingredients for making the Fish Tikka

(Serves 4)

520gms monkfish fillets cut into 4cm chunks

1 tsp lemon juice

Salt to taste

4-5 wooden skewers

Melted butter for basting (around 1-2tbsps)

Lemon juice or chaat masala for garnish

Mint chutney to serve

For the marination

3 garlic cloves roughly chopped

½” ginger roughly chopped

1 heaped tbsp thick greek yoghurt

½ tsp mild chilli powder (mild paprika or kashmiri chilli powder)

1 tsp cumin powder

¼ tsp coarsely ground white pepper powder

1 tsp chick pea flour

1 tbsp fresh coriander finely chopped

1 tsp vegetable oil

Salt to taste

Method of making fish Tikka

  1. Add the monkish to a mixing bowl along with the lemon juice and salt. Mix well and set aside.

2. In a blender add the garlic and ginger along with a splash of water to make a thick smooth paste.

3. Soak the wooden skewers in warm water until you make the marinade.

4. In a separate bowl add the blended garlic and ginger paste along with the rest of the marinade ingredients. Mix well and add the monkfish cubes to the marinade. Leave to marinate for 15-20minutes.

5. Preheat the grill  to a medium to high setting. Skewer the fish onto the wooden skewers. Pat the extra marinade over the pieces and place under the grill. Grill for 10-12 mins or until just done. Baste with butter half way through cooking.

6. Serve the Tandoori fish tikka with a sprinkle of lemon juice, onions rings, chaat masala & serve with chutney and salad of your choice.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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