Fish tikkas

Name: Fish tikkas (With turmeric and Kashmiri chilli)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4–6
Cuisine: Pakistani
Ingredients: 1 tsp Kashmiri chilli powder; 1 tsp dry-roasted coriander (cilantro) seeds; ½ tsp red chilli flakes; juice of 1 lemon; 3 tbsp mustard oil or vegetable oil; 150 g/5½ oz firm flesh white fish cubes; 3 tbsp mustard oil or vegetable oil; 2 tbsp whole Greek yogurt; 1 tbsp chopped mint; ½ tsp garlic purée; ½ tsp ginger paste; ¾ tsp ajwain (carom seeds); ½ tsp dry-roasted cumin seeds; ¼ tsp ground turmeric; ¾ tsp ajwain (carom seeds)

With turmeric and Kashmiri chilli

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
25 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Ajwain (carom) seeds and fish are a perfect match. And these tikkas should be made using a firm white fish such as cod and cooked on the barbecue or under the grill.

Ingredients

juice of 1 lemon
½ tsp red chilli flakes
1

Asia
Pakistan
Fish course
Pescatarian
Summer
Gluten-free

Method

Make the marinade by combining all the ingredients except the fish and oil together in a large bowl. Add the fish, turn to coat, cover and allow to marinate in the fridge for about 30 minutes.

Light a barbecue or indoor grill. Brush the fish with mustard or vegetable oil, and grill for 3–5 minutes on either side until it is caramelised and light brown around the edges.

Serve wit