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Tandoori de pescado

Tandoori Fish Tikka

5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Cuisine: India
Calories: 150
Ingredients Method

Ingredients
  

  • For the first marination:
  • 500g of Perch fillets cut in squares (about 5cmX5cm, approximately)
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon red chilli powder
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons lemon juice
  • Salt to taste
For the second marination:
  • 2 tablespoons plain yoghurt
  • 2 tablespoons Tandoori Masala
  • 2 tablespoons oil
  • 2 tablespoons Besan (Chickpea flour)
  • Bamboo skewers.

Method
 

  1. Cut the fish fillets in cubes about 5cmX5cm approximately.
  2. In a bowl mix all the pieces with the ingredients of the first marination. Let it marinate for 30 minutes or an hour in the fridge.
  3. In a frying pan lightly roast the chickpea flour or Besan and let it cool down.
  4. After 30 minutes take the fish out of the fridge and put all the ingredients of the second marination including the chickpea flour. Mix well to coat every piece. Leave it for another 15 minutes in the fridge.
  5. After 15 minutes take them out of the fridge and skewer them onto the bamboo skewers.
  6. Put a grill pan on high heat with a little oil. When it is hot, place the skewers. Cook them for 3-4 minutes on each side or until cooked.
  7. Serve them with Roti or Naan with Mint Chutney.
Preparation in the oven:
  1. Preheat the oven to 200C. Brush the tray with a little oil and place the skewers.
  2. Bake for 20 minutes. After 10 minutes open the oven and flip them over.
  3. Brush with oil or butter before serving.