Fish Tikka

Name: Fish Tikka
Yield: Serves 8
Ingredients: 1½ tablespoons garam masala; 1 teaspoon paprika; 1 teaspoon chilli powder; 500 g (1 lb 2 oz/2 cups) Greek-style yoghurt; ½ onion, finely chopped; 2 cm (¾ inch) piece ginger, grated; 4 garlic cloves, crushed; 1 teaspoon ground coriander; 2 tablespoons lemon juice; 1 tablespoon chopped coriander (cilantro); lemon wedges, to serve; 50 g (1¾ oz) cucumber, peeled and diced; 2 small green or red capsicums (peppers), each cut into 8 chunks; 2 onions, each cut into 8 chunks; 2 tablespoons tomato paste (concentrated purée); 1 teaspoon salt; 500 g (1 lb 2 oz) firm white fish fillets

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Tikka is the Hindi word for chunk. Here, fish chunks are marinated in a blend of spices and yoghurt and cooked. In India, a tandoor, a charcoal-fired clay oven is used but the home barbecue is a good substitute.

Ingredients

Marinade

500 g (1 lb 2 oz/2 cups) Greek-styl

Fish course
Pescatarian
Spicy
Gluten-free

Method

To make the marinade, mix half the yoghurt with the remaining marinade ingredients in a shallow dish large enough to take the prepared skewers. You will need eight metal skewers.
Cut the fish into 24–32 bite-sized chunks. On each skewer, thread three or four pieces of fish and chunks of onion and capsicum, alternating them. Put the skewers in t