AJWAINI Macchi Tikka Superchef Nandakumar

Ingredients

Fish Dices [ Seer or Snapper ] ½ kg
Garlic  Fine chopped 1Tbsp
Ajwain Powder 1Tbsp
Hung Curd 1tsp
Black Salt 1tsp
Salt 1tsp
Basen Flour 1tbsp
Chat Masala 1tspn
Mustard Oil 1Tbsp.
Black Pepper Powder 1tbsp
Turmeric 1tspn
Cardamom Powder ½ tsp
Fresh thick Cream 1Tbsp.
Chopped Coriander Leaves 1 tsp
Lemon Juice 1 tsp

 

Steps

  1. Boneless the fish and dice, Wash, Clean, Rinse and Pat dry with a Kitchen Manual. In a small pan dry roast Basen flour till the raw smell ceases.
  2. Marinate the fish with salt, Lime juice, and white pepper. Keep aside.
  3. In a bowl Mix hung curd,garlic, cream, Mustard oil, Basen Flour and all other ingredients except Coriander Leaves.
  4. Slowly Blend the dices of fish with the curd mix. Skewer the same and cook in a tandoor.Note: If you don’t have a Tandoor at home, you can cook the same on an Iron griddle Basting with oil, making sure that , the fish doesn’t stick to the Bottom. You can use a dosa  Bathi for grilling the fish.
  5. Serve the dish with salads, Mint chutney and Imly chutney.

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