Ajwaini Fish Tikka Recipes
AJWAINI FISH TIKKA
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.
Provided by sangpalmangesh
Categories Quick and Easy
Time 35m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : ServingSize 0 g, Fat 0.0 g, TransFat 0.0 g, SaturatedFat 0.0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0.0 g, Fiber 0.0 g, Sugar 0.0 g, Protein 0.0 g
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