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Tandoori Fish Tikka

Talking about famous, tandoori is the ideal one. Boneless spiced fish meat cooked to perfection in an extremely hot oven.

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Serve (4 to 5)

 

500 grams                    Fresh Fish Fillet (skinless)

 

Ingredients (A)

1 teaspoon                   Ginger (paste)

2 teaspoons                 Garlic (paste)

1 tablespoon                Lemon Juice

1 tablespoon                Chilli Powder

1 teaspoon                   Fish Curry Powder

1 teaspoon                   Garam Masala

A pinch                         Red Colour Powder

A pinch                         Yellow Colour Powder

4 tablespoons               Plain Yoghurt

As necessary               Salt

 

Ingredients (B)

As necessary              Butter

As necessary              Lemon Juice

 

 

1. Cut the fish into pieces (2 inches each), then soak and wash the fish with salt to remove the fishy smell.

2. Marinate the fish with the Ingredients (A).

3. Then put it into the refrigerator for 1 hours or so.

4. Then take it out from the refrigerator, and leave it for it to defrost, before cooking. Check the salt content, add in if neccesary

5. Cook it in the tandoori oven (clay oven) or cook it in the oven or grill it.

6. Preheat the oven at 250oC before placing the fish into the oven. 

7. Take the tray and grease it with cooking oil and place the fish on the tray.

8. Cook it in the oven for 4 minutes at 220oC.

9. Remove the fish from the oven and strain off any liquid found on the tray. Turn it over to the other side, if neccesary.

10. Then smear it with butter and place it back into the oven for 6 to 8 minutes at 250oC.

11. Once it is done, smear it with Ingredients (B).

12. Serve with mint or barbecue sauce.

 

 

Please Click Here And Refer To Tip G For This Particular Dish

 
If you can't find Garam Masala in the nearby outlets, or you wish to do your own Garam Masala, please Click Here.

 

Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Tandoori Fish Tikka.