Name: Fish Tikka
Yield: Serves 4
Cuisine: India
Ingredients: 2 tablespoons tomato paste (purée); 1 teaspoon chilli powder; 500 g (1 lb 2 oz) skinless firm white fish such as halibut, monkfish or blue-eye; 50 g (1¾ oz) cucumber, peeled and diced; 4 garlic cloves, crushed; 2 small green or red capsicums (peppers), each cut into 8 chunks; 1 teaspoon salt; 1 teaspoon ground coriander; 2 tablespoons lemon juice; 2 onions, each cut into 8 chunks; 2 cm (¾ inch) piece of ginger, grated; 1½ tablespoons garam masala; 1 teaspoon paprika; 500 ml (2 cups) thick plain yoghurt; 1 tablespoon chopped coriander (cilantro); lemon wedges; ½ onion, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

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, would be used. However, barbecuing is a good substitute as it also imparts a smoky flavour.

Ingredients

Marinade

500 ml (2 cups) thick plain yoghurt
½ onion, finely chopped<

Method

To Make the marinade, mix half the yoghurt with all the other marinade ingredients in a shallow dish that is long enough and deep enough to take the prepared skewers. You will need eight metal skewers.

Cut the fish into about 24-32 bite-sized chunks. On each metal skewer, thread three or four pieces of fish and chunks of onion and capsicum, alternating them as you go. Put the skewers in