“The traditional fish tikka is cooked in the tandoor, a clay oven, so this is a slight variation. I have chosen wild barramundi as it lends itself well to the marinade and cooks well in the intense heat.” This recipe is from the book by Anil Ashokan (Allen & Unwin, $39.95 pbk).
Mahi aur simla mirch ka soola
Ingredients
Method
1.Put the yoghurt in a strainer lined with muslin cloth for about 2 hours to drain off all the whey. Cut barrumundi fillets into 5cm cubes. Season to taste with sea salt, add lemon juice and set aside.
2.Peel ginger and garlic and grind together into a fine paste in a blender with a little water. Cut the capsicums to the same size as the fish and place in a separate bowl with some salt and lemon juice. Place the yoghurt, cream, ground ginger and garlic, carom seeds and chilli powder in a bowl and blend with a whisk. Place the fish into this mix, adjust the seasoning and marinate in the refrigerator for 3 hours.
3.Thread the fish and capsicum alternately onto skewers. Preheat the tandoor or chargrill to high. Cook for 6 minutes, remove and rest the skewers to let the excess moisture drain and collect in a tray. Just prior to serving, resume cooking for a further 3 minutes. Alternatively, this can be cooked in the oven. Preheat the oven to 200C. It will need a longer cooking time than on a grill. Baste with some oil if desired.
