Рецепт Ajwaini fish tikka

Name: Ajwaini fish tikka
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: North indian
Ingredients: Beckti tikka Gm Wash and; Ginger garlic paste Gm; Red chilli powder Gm; Salt Gm 10; Curd Gm 50; Cumin powder Gm; Coriander powder Gm masala Gm; Chaat masala Gm; Mustard oil Ml 50; Carom seeds Gm 20

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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.

Подготовка: 20 минуты

Приготовление: 15 минуты

Быстро и легко

North indian

Ингредиенты

Beckti tikka Gm Wash and
Ginger garlic paste Gm
Red chilli powder Gm
Salt Gm 10
Curd Gm 50
Cumin powder Gm
Coriander powder Gm masala Gm
Chaat masala Gm
Mustard oil Ml 50
Carom seeds Gm 20

Инструкции

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 200Âº C or 400Âº 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.