Grilled Fish Tikka
Ingredients
- 600 gAtlantic cod (cut into large cubes)
- 150 gyogurt Indian (smooth)
- 2 tbspLime juice
- 3 pcGarlic (minced)
- 1 tspGinger ground
- 1 tspTurmeric powder
- 1 tspCumin ground
- 1 tbspSweet paprika
- 1 tspgaram masala
- 1 pinchHot pepper en poudre
- 1 pcRed onion (in squares)
- 1 pcRed bell pepper (in squares)
- 2 tbspghee (melted for cooking)
- 1 pinchGray sea salt
- 20 gFresh ginger (peeled and finely grated)
- 1 tspChaat Masala (for final dusting)
Method
Meaty chunks of fish seared on the grill, revealing pearly flesh under a glowing spice crust. The scent of roasted cumin and lime hits the nose right off the heat.
- 1
In a mixing bowl, whisk the Indian yogurt with lime juice, minced garlic, ground ginger, grated fresh ginger, and all the spices. The paste should be thick, smooth, and an intense orange-red.
- 2
Cut the cod into regular 3 to 4 cm cubes. The flesh must be firm enough to hold on the skewers.
- 3
Dip the fish into the marinade. Mix gently by hand to coat each side without breaking the flesh. Cover with plastic wrap and let rest in the fridge so the flavors penetrate to the core.
- 4
Cut the onion and peppers into squares. Thread onto skewers, alternating vegetables and fish. Do not pack too tightly to allow heat to circulate.
- 5
Heat the grill or a pan with ghee. Sear the skewers over high heat. The crust should char and color quickly while the fish remains juicy. As soon as they come off the heat, sprinkle generously with chaat masala for that umami touch.
Frequently asked questions
How do you get this dish right?
- Don't overcook the fish; it should stay pearly at the center to keep its juices.
- Drizzle with melted ghee at the end for shine and richness.
- If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
How long does this dish keep?
Eat immediately after cooking. Reheated fish loses its tender texture.
