🇮🇳 Indian

Fish Tikka Ajwaini

Name: Fish Tikka Ajwaini
Prep time: 37 min
Cook time: 23 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups, whisked Yogurt; 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2 Green Chili; 2 tbsp Vegetable Oil; 1 Lemon; 1 tsp Ajwain; 500 g, fillets White Fish

🇮🇳 Indian

Ajwain-scented fish tikka off the skewer, the Amritsar dhaba starter. Smoke, char and spice — the tandoor tradition, any way you can manage it. Classic plate: kebabs, laccha pyaaz, mint chutney, naan.

Prep 37 min Cook 23 min Serves 4 Medium

Ingredients

Yogurt2 cups, whisked
Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Green Chili2
Vegetable Oil2 tbsp
Lemon1
Ajwain1 tsp
White Fish500 g, fillets

Optional extras

Fresh Cilantro2 tbsp, chopped
Chaat Masala1 tsp

Instructions

1
Work the marinade into the white fish with the yogurt — massage it like you mean it — and chill for hours, not minutes.
2
If skewering, soak wooden skewers 30 minutes; thread the pieces snugly but not tight.
3
Bring the meat to room temperature while the grill heats; cold centres cook unevenly.
4
Grill till the edges catch and blacken slightly — that char is the flavour.
5
Slide off the skewers onto the ajwain, hit it with lemon, and serve immediately.

Chef's tip

A piece of charcoal, lit and dropped in the marinade pot, fakes the tandoor smoke.

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Video: Ajwaini Fish Tikka Pairing with Paul John Single Malt Whisky · on YouTube