Monkfish Tikka

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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.

Cook Time:

Prep Time:

Total Time:

Servings: 6

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:

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.