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Tikka Fish

Recipe by Saleem Ahmed of Karachi, PK

2 comments
2 likes

1 of my friend recipe..He likes BBQ...

Ingredients non vegetarian 4 servings


    • 1 Whole Fish  
    • 1 Tbsp Garam Masala
    • Cooking oil 3 tbsp 
    Grind to a fine paste:
    • 1 1/2    Ginger  piece 
    • 8    Garlic Cloves  
    • 3-3 Cubes of  green papaya 
    • 1 Tbsp Turmeric powder  
    • 1/2 Tesp Cumin seeds  
    • 1 Tbsp Red chilies powder  
    • 2 Tbsp Lemon Juice 
    • Salt to taste

    Directions

    1. Cut and scale the fish, then wash well.
    2. Wipe dry, apply the ground paste all over, inside the stomach and head as well.
    3. Make four ashes on either side of the fish with a sharp knife to allow the spices to permeate.
    4. Let stand in a cool place for 1 hour.
    5. Pierce the fish lengthwise with a skewer (seekh) (using two skewers if one is not long enough) and cook in  a charcoal barbecue. 
    6. If these methods of cooking are not available, cook under a grill or bake in the oven.
    7. Turn the fish ever 10 minutes and cook till lightly browned.
    8. Heat the oil and brush on the fish with a pastry brush, feather or piece of cotton wool while cooking.
    9. When the fish is barely cooked, sprinkle with garam masala and cook till a dark golden brown.
    10. Serve garnished with slices of lemon.

    Comments

    Saleem Ahmed

    Hi Hanabee....Papaya is not use to tender meat, Papaya has have own taste...in this recipe Papaya is used for taste...Note : For tendering meat we apply papaya paste alone before 1 or 2 hours. Thank you..

    hanabee

    My mum is asking why Papaya? Fish meat is already very tender, will the fish not become to goee??Please reply.

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