This is one of my favourite things and I enjoy making this tikka as much as I enjoy eating it. As the flavours are quite strong, be ready with some good palate cleansers like vegetable crudités to follow.
This recipe is from the book Party Cooking.
Preparation Time : 16-20 minutes
Cooking time : 26-30 minutes
Servings : 4
Surmai Fillets 2 inch pieces
Kashmiri red chilli powder
Fennel seeds (saunf)
Onion seeds (kalonji)
Fenugreek seeds (methi dana)
Black salt (kala namak)
Place the fish pieces in a bowl, add the lemon juice, salt, garlic paste, ginger paste, turmeric powder, Kashmiri red chilli powder and mix.
Heat a pan and dry roast the mustard seeds, fennel seeds, onion seeds and fenugreek seeds. Add the black salt and crush them with a mortar and pestle.
Heat the mustard oil in a pan to smoking point, remove from heat and set aside to cool. Add the yogurt to the fish along with the crushed spices and mix.
Leave it to marinate for thirty minutes. Preheat oven to 200°C/400°F/Gas Mark 6. Add the cooled mustard oil to the marinated fish and mix.
Place the fish on a greased rack in an oven tray. Baste with butter and cook in the preheated oven for ten to fifteen minutes or till done. Serve hot with green chutney.
If you do not have an oven, you can skewer the fish pieces on satay sticks and cook on a non-stick tawa.