A great dish to discover the flavors of mustard oil is Monkhish Tikka, which combines a heady mix of mustard oil, roasted chickpea flour, ginger, garlic, garam masala, fenugreek leaves, chili powder, and yogurt.
- 1 1/2 teaspoon roasted chickpea flour paste*
- 1/4 cup hung yoghurt**
- 2 tablespoon sour cream
- 1 1/2 teaspoon ginger-garlic paste
- 1/4 teaspoon turmeric in oil***
- 1 teaspoon lemon juice
- 1 teaspoon powdered fenugreek leaves
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ajwain seeds, ground to medium coarse grind
- 1/4 teaspoon red chili powder
- 1 1/2 teaspoon mustard oil
- 2 pound monkfish, cut into 1 ½” cubes
- Wooden skewers, soaked in water for at least 30 minutes
- Salt to taste
- Whisk together all ingredients in a bowl to uniform consistency. Marinate monkfish in this mixture for at least 3 hours before cooking.
- Thread the monkfish on the skewers. Preheat a grill to medium-high heat. Cook the monkfish for about 4 minutes per side until cooked through.
- * Cook equal parts vegetable oil and chickpea flour until it deepens in color and becomes toasted. Should be a paste.
- ** Yoghurt is hung for 2 days to drain.
- *** Heat a few tablespoons of oil until smoking and add turmeric. Remove from heat and stir to create a paste.