ACHARI HALDI FISH TIKKA

Ingredients:

First Marination

King Fish 140 gm

Garlic Paste 10 gm

Ginger Paste 10 gm

Turmeric pickle paste 5 gm

Yellow Chilly 2 gm

Mustard oil 5 ml

Second Marination

Hung Yoghurt 50 gm

Turmeric Powder 2 gm

Yellow Chilly 2 gm

Mustard Oil 5 ml

Salt as per taste

Butter 5 ml

Garnish

Lemon juice 2 ml

Corriander (chopped) 3 gm

Preparation

Wash and clean the fish, then marinate it with ginger-garlic paste, turmeric pickle paste, yellow chilli, mustard oil and salt. Rest for four hours. Take a marination bowl and put warm mustard oil, turmeric powder, yellow chilli, powder, salt, chaat masala, lemon juice, kasoori methi and hung yoghurt to the spice mix. Mix it well by ensuring no lumps are created. Then add marinated fish and coat it; allow it to rest for 2 hours. On a thick skewer, gently put the fish tikkas and cook in moderate tandoor for 12 minutes by just turning once. Baste with melted butter and put in tandoor for 3 minutes; remove fish with skewers and add some lemon juice and chop coriander.

(Courtesy: Chef Arun Sundararaj, Executive Chef, The Taj Mahal Hotel, New Delhi)