Fish Tikka
- Kid-friendly
- Low calorie
- Low carb
An extremely popular way to eat fish throughout India and Pakistan, Fish Tikka is often cooked in a tandoor oven. At home, simply grill or broil. Use a thick cut of fish; you can cut it into cubes for kabobs, as in this recipe, or marinate and cook whole fish steaks.
Ingredients
- 1-1/2 lbs (750 g) fish fillets (at least 3/4 inch/2 cm thick)
- 3/4 cups (175 mL) low-fat (1%) to full-fat (3.2%) yogurt
- 4 cloves garlic, pressed or pounded into paste
- 2 tbsp (30 mL) lime or lemon juice
- 5 tsp (25 mL) Indian red chili powder
- 2 tsp (10 mL) paprika
- 1-1/2 tsp (7 mL) finely grated gingerroot
- 1-1/2 tsp (7 mL) ground coriander
- 1 tsp (5 mL) each ground cumin and salt
- 3/4 tsp (4 mL) turmeric
- 1/2 tsp (2 mL) ground mace or nutmeg
- 1/2 tsp (2 mL) ground ajwain seeds (available at Indian grocers) or dried thyme, crumbled
- 1/4 tsp (1 mL) black pepper
- 1/4 tsp (1 mL) ground cinnamon
- Pinch ground cloves
- 1 large Cubanelle pepper or bell pepper, cut into 2-inch/5 cm chunks
- 1 white onion, red or sweet onion, cut into 1/2-inch/1 cm wide wedges
- 2 tbsp (30 mL) vegetable oil or butter, melted
- lime or lemon wedges
Preparation
Cut fish into about 2-inch/5 cm chunks; place in large nonreactive bowl.
In separate bowl, stir together yogurt, garlic, lime juice, chili powder, paprika, ginger, coriander, cumin, salt, turmeric, mace, ajwain, pepper, cinnamon and cloves. Scrape over fish; mix well. Refrigerate for 2 to 4 hours.
Add Cubanelle pepper and onion and toss to coat lightly with marinade; let sit 15 minutes. Thread fish, pepper and onion onto large skewers. Drizzle with oil.
Grill, covered, on preheated grill over indirect high heat, or broil on middle rack under high heat, turning one or two times, until fish flakes easily, about 15 minutes. Serve with lime wedges.
Makes 6 servings.
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