RECIPES

Monkfish Tikka

fish_tikka.jpg

 (iStock)

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  • Servings

    6

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.

Ingredients

  • 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

Preparation

Step 1:

  • Whisk together all ingredients in a bowl to uniform consistency. Marinate monkfish in this mixture for at least 3 hours before cooking.

Step 2:

  • 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.