Fish Tikka

(Buy the freshest fish you can find. China Town is a great source if you get in there, and smell the fish. The fish guys will respect you more and give you better stuff if they see you get involved).

F is for Fish

This is a very simple dish and people seem to love it. I teach it at the Kebabs and Tikkas class and it is always a hit. In yesterday’s class a few people commented that it was their favorite thing they made. This makes me happy – and the best part of this fish dish is that it is so simple and the yield of taste that you get for the amount of effort – makes it taste even better.

I adapted this recipe from a classic Punjabi North Indian Fish Dish called Amritsari Fish. Amritsar is a city in Northern India and has the famed Golden Temple.
Traditionally the fish is deep fried – I changed it a bit – where I dredge it in chickpea flour and then pan saute it. The flour provides the crispness and the fish flavor comes through brilliantly.

Following is the recipe – I hope you make it and tell me how much you loved it because I am sure that you will.

Amritsari Fish Tikka

Ingredients:

2lb. Fish Filet like Flounder, Sole or Tilapia, cut into 2 inch pieces
1tsp. Cayenne Pepper (or to taste)
Salt to taste
1/4tsp. Carom seeds (ajwain)
2 Tbs. Ginger paste
2 Tbs. Garlic paste
1 Tbs. Lemon juice
I cup Chickpea/Gram flour (besan)
3 Tbs. Vegetable or Mustard Oil

1 tsp. Chaat masala (optional)*
Cilantro for garnish

Method

In a bowl combine the fish, cayenne, salt, carom seeds, lemon juice, ginger and garlic paste. Mix well and marinate for 30 minutes or up to 2 hours.

Heat oil in a nonstick skillet and dredge the fish in the chickpea flour. Pat off the excess flour and place the fish in the skillet. Let cook on a medium high heat for about 2-3 minutes on one side and the same amount on the other side.
(the amount of time will depend on the thickness of the fish).

Remove the cooked fish to a platter and sprinkle with Chaat Masala and garnish with Cilantro.

Notes:
If you want to cook the fish on the grill, it is better to leave the filets whole or put the cut pieces onto a skewer.

If using an oven: Preheat 400 degrees and place the fish on a baking tray and cook for about 8 to 10 minutes.

Chaat Masala can be found in Indian Stores

Until I eat again.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s