Tandoori Fish Tikka

Gurjyote Singh Sethi,
Gurjyote Singh Sethi,

Fish marinated in lime and ginger and cooked over an open fire

500g fish (any firm white fish or salmon), cut into 4cm cubes
For the marinade
8 Garlic cloves
50g Coriander leaves
4cm Ginger
2tbsp Lime juice
1tbsp grated Lime zest
1tbsp Kashmiri red chili powder
½tsp Cumin powder
1/2tbsp Garam masala
1 ½tsp salt
50ml Refined vegetable oil
1tbsp Gram flour
100g hung yoghurt

For the Chutney:
100g coriander leaves
2 Green chilies
4 garlic cloves
2tbsp lemon juice
½tsp salt
1tbsp yoghurt
To serve:
Onion rings
fishRecipe Method:
Make a fine paste with half the oil, garlic, coriander, ginger, lime juice and zest, Kashmiri red chili powder, cumin powder, garam masala and salt.
Heat the remaining oil in a pan and add the gram flour, stirring to make a paste, and cook for about 1 minute till fragrant and lightly coloured.
Add the mixture to the spice paste and combine with the yogurt. Mix well all the ingredients for the marinade.
Gently rub the marinade over the fish pieces and marinate for 1 hour.
Cook in Tandoor or oven with min 200degree pre heated  . Baste once or twice during cooking.

For the Chutney:
Make a fine paste of all the ingredients in the blender.
Serve hot fish with chutney and onion rings.

Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: gurjyote@gmail.com