Tikka is the Hindi word for chunk. Here, fish chunks are marinated in a blend of spices and yoghurt and cooked. In India, a tandoor, a charcoal-fired clay oven, would be used. However, barbecuing is a good substitute as it also imparts a smoky flavor.
Ingredients: (Serves )
For the marinade:
- 500 ml (17 fl oz/2 cups) thick plain yoghurt
- ½ onion, finely chopped
- 2 cm (¾ inch) piece of ginger, grated
- 4 garlic cloves, crushed
- 1 teaspoon ground cilantro (coriander)
- 2 tablespoons lemon juice
- 1½ tablespoons garam masala
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 2 tablespoons tomato paste (purée)
- 1 teaspoon salt
- 500 g (1 lb 2 oz) skinless firm white fish such as halibut, monkfish or blue-eye
- 2 onions, each cut into 8 chunks
- 2 small green or red peppers (capsicums), each cut into 8 chunks
- 50 g (1¾ oz) cucumber, peeled and diced
- 1 tablespoon chopped coriander (cilantro)
- Lemon wedges, to serve
Method:
To make the marinade, mix half the yoghurt with all the other marinade ingredients in a shallow dish that is long enough and deep enough to take the prepared skewers. You will need eight metal skewers.
Cut the fish into about 24-32 bite-sized chunks. On each metal skewer, thread three or four pieces of fish and chunks of onion and peppers, alternating them as you go. Put the skewers in the marinade and turn them so that all the fish and vegetables are well coated. Cover and marinate in the fridge for at least 1 hour, or until you are ready to cook.
Preheat the barbecue or broiler (grill). Lift the skewers out of the marinade. Cook on the barbecue, or under a grill on a wire rack set above a baking tray, for 5-6 minutes, turning once, or until the fish is cooked and firm and both the fish and the vegetables are slightly charred.
Meanwhile, stir the cucumber and cilantro into the other half of the yoghurt.
Serve the fish with the yoghurt and lemon wedges.
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