Ajwaini fish tikka Recipe

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Beckti tikka Gm 300 1. Wash and pat dry fish fillets with a kitchen towel.
2. Cut into single portion size cubes. Size is your own preference. Leave them full, if they are small fillets.
3. Prick fillets with a fork. This helps to absorb the marinade.
4. Mix all ingredients for marinade in a bowl, add fish and gently turn over a few times to coat the fish well on all sides. Leave it in the fridge, in an airtight container, for a few hours or overnight.
5. Place fish pieces on an ovenproof, well greased dish and bake uncovered in a hot oven at 200º C or 400º F, for 10-15 minutes. Fish should flake when touched gently with a knife. Make sure not to over cook it.
6. Serve hot, garnished with sliced green chillies, a slice or wedge of lemon, red onion rings, and a sprig of dill (soa saag). You can serve it with any vegetables of choice or rice pilaf/pulao.


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Ingredients

Directions

  1. Beckti tikka Gm 300 1. Wash and pat dry fish fillets with a kitchen towel.
  2. 2. Cut into single portion size cubes. Size is your own preference. Leave them full, if they are small fillets.
  3. 3. Prick fillets with a fork. This helps to absorb the marinade.
  4. 4. Mix all ingredients for marinade in a bowl, add fish and gently turn over a few times to coat the fish well on all sides. Leave it in the fridge, in an airtight container, for a few hours or overnight.
  5. 5. Place fish pieces on an ovenproof, well greased dish and bake uncovered in a hot oven at 200º C or 400º F, for 10-15 minutes. Fish should flake when touched gently with a knife. Make sure not to over cook it.
  6. 6. Serve hot, garnished with sliced green chillies, a slice or wedge of lemon, red onion rings, and a sprig of dill (soa saag). You can serve it with any vegetables of choice or rice pilaf/pulao.

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