Badami machchi tikka

I am still in the Kebab mode and while I have tasted some of the best kebabs in the last couple of weeks in Turkey, I love our Kebabs too. And I have a soft spot for Fish Tikka. Now I have this marginally irksome habit trying to give my twist to anything and everything. Some of them have been disasters. Some, I am proud of. So, about my fish Tikka, every time I make it at home I make a different version, I add something more, take something out. And over time I have developed my Badami Fish Tikka. Now this isn’t culinary ingenuity, but this dish is a winner. The cashew nut paste I add to the marinade gives the Tikka a whole new dimension. And a little Kasuri Methi does wonders to the flavour.

Here’s the recipe. A must try this winter…

Ingredients

Bekti fillet cut in  cubes - 500 gms

Grated Ginger - 3 tbsp 

Garlic paste - 2tbsp

Cashew nut paste- 3 tbsp

Green chili paste - 1 tbsp

Chaat Masala - 1 tsp  + for sprinkling at the end

Garam Masala - 1/2 tsp

Kashmiri Chili powder - 11/2 tbsp 

Kasuri methi- 1 tbsp 

Salt to taste

Oil - 5-6 tbsp 

Lemon wedges 

Method

• For a good 45 minutes keep the fish immersed in a large bowl of salted water which has a few lemon wedges tossed in.
• Take the fish out and keep in a bowl, make sure there isn’t any excess water in the bowl.
• Now mix together the grated ginger, garlic paste, cashew nut paste, chaat masala, Kashmiri red chili powder, green chili paste, kasuri methi and garam masala.
• Add 4-5 tablespoons of oil into the marinade and combine well. Add the marinade to the fish and make sure the fillets are well coated in the marinade. Keep aside for about 1 hour.
• In a preheated oven, grill the fish pieces for 25-minutes at 160 degree centigrade or till fish is done, the juices dry. Or if you have a charcoal grill, go for it. 
• Serve piping hot with lemon wedges, a sprinkle of chaat masala and some onion salad. It can't get better on a wintry evening, with a glass of wine perhaps.