Grilled Fish Tikka

Name: Grilled Fish Tikka
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ tsp cumin seeds, toasted and ground; 1 lime, cut into wedges; 2 tsp paprika; 1 tsp mango powder; 1 egg yolk; 1 small red onion, cut into rings; 4 cm (1½ in) fresh root ginger, peeled and grated; vegetable oil, for deep frying; juice of 1 lime; 500 g (1 lb 2 oz) haddock, pollack or coley fillet, skinned, cut into 4cm (1½ in) cubes; 1 tbsp gram flour; 1 onion, thinly sliced; 1 tbsp fresh coriander (cilantro) leaves; 100 ml (scant ½ cup) thick double (heavy) cream; 4 garlic cloves, finely chopped; 150 ml (⅔ cup) Greek (strained plain) yoghurt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

Whenever we had a party in Delhi, fish tikka always came top of the wish list. Any firm white fish will suffice, and there are plenty of sustainable varieties worth checking out.

Ingredients

1 onion, thinly sliced
vegetable oil, for deep frying
150 ml (⅔ cup)

Asia
India
Delhi
Fish course
Pescatarian
Gluten-free

Method

Sprinkle the sliced onion with salt and set aside for 20 minutes. Squeeze out any excess water from the onion and pat dry with paper towels. Deep-fry the onion until golden then drain on paper towels.
Transfer the fried onion to a food processor; pour in about 45 ml