AMBI PUDINA KI MACHHI
INGREDIENTS
Sole tikka 500 gm
Mint 30 gm
Green chilli 08 nos
Raw mango 100 gm
Black salt 20 gm
Hung curd 50 gm
Ginger 15 gm
Garlic 30 gm
Garam masala 10 gm
Jeera powder 10 gm
Lemon 02 nos
Fresh coriander10 gm
Chaat masala 10 gm
Method
Place the sole tikka in a mixing bowl along with lemon juice, ginger, garlic and raw mango paste; marinate the tikka and keep aside for an hour at room temperature. In another mixing bowl, put in hung curd, black salt, garam masala, jeera powder, lemon juice, and chopped green chilli. Mix well. Empty the marinated sole tikka in this marinade and leave for four hours in a refrigerator. Skewer the fish tikka and cook it in a clay oven for seven minutes. Take the tikka out of the oven; apply melted butter and put it back into the oven; cook for two minutes. Take a serving plate; place the fish tikka and sprinkle with chaat masala. Serve hot.
(Courtesy: Chef Parihar Veer Pratap Singh, The Leela Ambience Convention Hotel, Delhi)