Saloni Macchi Tikka (Smoked fish chunks cooked in a spicy ma recipe
ingredients
800 g (28 oz) Fish, cut into boneless pieces
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
16 Cloves
1 Charcoal piece, live
Vegetable oil for basting
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
16 Cloves
1 Charcoal piece, live
Vegetable oil for basting
For the marinade:
1 tbsp Salt
1 tsp (2 g) White pepper (safed mirch) powder
1/4 tsp Fenugreek (mcthi) powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 1/2 tsp (3 g) Red chilli powder
1 tsp (2 g) Garam masala
a pinch Clove (laung) powder
5 tsp (30 g) 1 oz Ginger-garlic (adrak-lasan) paste
2 tsp (10 g) Yoghurt (dahi), drained
3/4 cup (150 ml) 5 oz Vinegar (sirka)
1/2 cup (100 ml) fl oz Cream
1 tsp (2 g) White pepper (safed mirch) powder
1/4 tsp Fenugreek (mcthi) powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 1/2 tsp (3 g) Red chilli powder
1 tsp (2 g) Garam masala
a pinch Clove (laung) powder
5 tsp (30 g) 1 oz Ginger-garlic (adrak-lasan) paste
2 tsp (10 g) Yoghurt (dahi), drained
3/4 cup (150 ml) 5 oz Vinegar (sirka)
1/2 cup (100 ml) fl oz Cream
method
1. Wash, clean and dry the fish pieces.
2. For the marinade, mix all the ingredients together and rub into the fish pieces and keep aside.
3. Make a well in the centre and put mustard oil and cloves. Place the live charcoal piece in the oil and cover the bowl with a lid. Seal the lid so that the smoke does not escape. Keep aside for 30 minutes.
4. Remove the lid, skewer the fish and roast in a medium hot tandoor for 5 - 6 minutes. Remove from the tandoor and allow the excess marinade to drip off.
5. Baste with oil and roast again for 2 minutes until done. Remove from skewers and transfer to a serving platter.
6. Serve hot accompanied by a green salad and mint chutney
2. For the marinade, mix all the ingredients together and rub into the fish pieces and keep aside.
3. Make a well in the centre and put mustard oil and cloves. Place the live charcoal piece in the oil and cover the bowl with a lid. Seal the lid so that the smoke does not escape. Keep aside for 30 minutes.
4. Remove the lid, skewer the fish and roast in a medium hot tandoor for 5 - 6 minutes. Remove from the tandoor and allow the excess marinade to drip off.
5. Baste with oil and roast again for 2 minutes until done. Remove from skewers and transfer to a serving platter.
6. Serve hot accompanied by a green salad and mint chutney
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