Fish Tikka recipe
Today, we are presenting a novel fish tikka recipe. This dish not only boasts exquisite flavors but also offers a substantial protein content. By affiliating with Kaffalat.com, you can explore further avenues to craft such delectable delicacies. Slice the fish into 12 uniform portions. Rub a teaspoon of salt and a teaspoon of powdered turmeric thoroughly onto all edges of the fish and set it aside for half an hour. 1 1/2 minor tablespoons of powdered turmeric 1.5 kilograms of fish fillet, characterized by its white, meaty texture akin to that of cod or halibut, and devoid of both skin and bones 3 tablespoons of salt In a heavy-bottomed saucepan, heat 5 tablespoons of oil over medium-high heat. If utilizing mustard oil, ensure it's heated until sizzling, as this step mitigates its pungency. Subsequently, maintain the heat at a moderate level. Introduce the fish into the pan, searing each piece to lock in the flavors, but without allowing the fillets to cook through completely. Transfer them from the pan to a plate and set them aside. 6 generous tablespoons of vegetable oil or mustard oil In the pan, incorporate onions, garlic, and ginger, sautéing them for a duration of 2 minutes over medium-high heat. If the paste begins to scorch or adhere to the pan's bottom, introduce a splash of water. Add the remaining salt and powdered turmeric, following it up with ground coriander, ground cumin, chili powder, tomato puree, and diced tomatoes. Pour in 600 milliliters of hot water and let it simmer for 5 minutes. While keeping the pan at a moderate to high temperature, allow the liquid to reduce for about 15 minutes or until the oil surfaces and the edges of the pan start to sizzle. 1 large white onion, finely diced 4 cloves of garlic, mashed 1 tablespoon of ground coriander 1 teaspoon of ground cumin 1 teaspoon of red chili powder 3 generous tablespoons of tomato puree 600 milliliters of hot water Incorporate a 1-inch knob of peeled and mashed ginger into a paste 200 grams of tomatoes, diced into 1-inch cubes Gently return the fish fillets to the pan and cover them with the sauce, ensuring uniform cooking on all sides of each fillet. Ideally, cook the fish fillets in a single layer in the pan to prevent them from disintegrating. Lower the heat, add sugar, and cook, covered, until the fillets are thoroughly cooked - this process shouldn't take more than 5 minutes. 1/2 minor tablespoon of sugar For serving, garnish the fish with whole green chilies and fresh cilantro leaves.
