Tandoori Fish Tikka
Served with a coriander chutney
In this summer’s issue Burpham Pages has teamed up with Mandira’s Kitchen to bring you a gorgeous barbecue recipe. Whilst it’s common to associate barbecues with meat, this easy fish recipe is perfect for those who are looking to reduce their meat intake or just try something a bit different.
If you are a vegetarian, just replace the fish with paneer (Indian cottage cheese) chunks.
12 cubes of firm white fish about 4cm by 4cm – I usually buy a thick fillet from the fish counter and cut it myself. Any flaky fish will do – monkfish is perfect if you want to push the boat out a bit.
1 inch piece of ginger
4 cloves of fresh garlic
1 lemon (juice half of it and cut the other half into wedges)
1 red onion cut into rings
A bunch of fresh coriander leaves
1 green chill or ½ tsp red chilli powder
1 tsp each of coriander & cumin seeds
1 tsp of gram flour
½ tsp of carom (Ajwain seeds) optional
Oil for basting
2 tbsp of Greek yoghurt
- Cut the fish into chunks if you have bought one large fillet.
- Add half of the lemon juice to the fish.
- Make a paste of ginger, garlic, a few coriander leaves, red chilli powder, cumin and coriander seeds, salt, and 1 tbsp of the yoghurt and now add this to the fish. Now add the carom seeds (this is not to be blended but added whole) and keep aside. You can even do it overnight and leave in the fridge.
- Slice the onion, add salt and the remaining lemon juice and keep aside.
- Take the remaining coriander leaves and blend with the the remaining yoghurt, salt and 1 green chilli to make your chutney and keep aside.
- Once your barbecue is ready, thread the fish onto flat skewers – 3 pieces to a skewer and barbecue until done – basting with oil and any remaining marinade – remember fish cooks very easily.
- Serve with the coriander chutney, marinated onion slices and lemon wedges.
Burpham resident Mandira is the founder and inspiration behind Mandira’s Kitchen an award winning Indian food producer based in the Surrey Hills. A confirmed foodaholic, she was so frustrated with the lack of authentic Indian food that she embarked on a second career and set up her all women kitchen out of a converted cowshed at the Silent Pool. Other than their Freezer Meals, the team at MK also offer hands on cookery lessons, spice tours and bespoke catering in between sampling the gin and wine from their neighbours!
If you enjoy Mandira’s recipe please do let us know by leaving some feedback. Click on ‘Leave a reply’ at the foot of the article.
WIN a Mandira’s Kitchen ‘Spice Kit’
We have 2 of these lovely little ‘Spice Kits’ available to be won. Each one contains 6 exclusive spice blends used in Mandira’s recipes.
All you need to do for your chance to win one is to complete the form below this article giving us your contact details and the answer to the simple question.
All the responses will go in to our draw and 2 names will be chosen at random to win a ‘Spice Kit’ each.
‘Spice Kit’ Prize Draw Form
Prize Draw Terms & Conditions
The prize draw is open to all respondents who complete the ‘Spice Kit’ Prize Draw Form online.
Entry to the prize draw is by completing the ‘Spice Kit’ Prize Draw Form online. By completing the form entrants confirm that they are either of 18 years of age or have the permission of a parent our legal guardian to enter the prize draw.
Only one entry per person. Multiple entries will be disqualified.
There are 2 prizes: Mandira’s Kitchen ‘Spice Kit’
The prize draw closes at 11.59 on 15th August 2020. The first two valid entries drawn at random will be the winners. The winners will be drawn in the week following the closing date.
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The names of the winners will be published in the September – October 2020 issue of Burpham Pages.
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