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


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.