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Hammour Tikka Zafrani

Boneless pieces of fish marinated in yogurt and cooked in a tandoor. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Hammour Fillets, Yogurt
Cuisine Middle Eastern
Course Snacks and Starters
Prep Time 1.30-2 hour
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg
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Ingredients list for Hammour Tikka Zafrani

  • 600 grams Hammour Fillets
  • to taste Yogurt
  • 1 tablespoon Lemon juice
  • 2 cups Yogurt
  • 1/4 cup Gram flour (besan)
  • 6-8 strands Saffron (kesar)
  • 1 tablespoon Milk
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • 4-6 cloves Green chillies,chopped
  • 2 teaspoons Garam masala powder
  • 2 teaspoons Turmeric powder
  • 1 teaspoon Chaat masala

Method

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  1. Apply salt and lemon juice to the fish pieces and set aside. Hang yogurt in a muslin cloth to remove excess water. Dry roast besan on low heat until it is cooked well. Soak saffron in warm milk. Combine besan and hung yogurt and rub thoroughly until smooth.
  2. Then mix ginger paste, garlic paste, green chillies, garam masala powder, turmeric powder, salt and saffron dissolved in milk.
  3. Mix thoroughly. Refrigerate fish pieces in this marination for about thirty to forty minutes preferably in the refrigerator. String the fish pieces on to skewers and cook in tandoor or grill until done. Serve hot sprinkled with chaat masala.

Nutrition Info

Calories 972
Carbohydrates 34.1
Protein 141.1
Fat 30.5
Other Fiber Iron- 14.4mg
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