Machli Kay Tikkay
Ingredients
- Fish- 1/2 kg (500 grams)
- Red Chili Powder-1 teaspoonful
- Black Pepper Powder- half teaspoonful
- Cloves – 4 whole pieces (ground)
- Cinnamon (Dar Cheeni)-2 sticks (ground)
- Chickpea (roasted)-half cup
- Gram Flour (Bason)- 3 tablespoonful
- Lemon Juice-4 tablespoonful
- Green Chili-4 whole pieces
- Green Coriander-as per need
- Onion-2 bulbs
- Egg-1
- Balai (Milk Cream)-half cup
- Yogurt-one cup
- Salt-to the taste
- Ghee-as needed
- Garlic Paste- 1 tablespoonful
Preparation Method
- Wash the fish and cut into cubical pieces of 2 inch in size and mildly prick it with skewer.
- Grind green chili, green coriander, and garlic; mix them with lemon juice; smear this paste on to fish cubes and leave them for half an hour.
- Cut onions, fry in oil until brown, take it out of pan and crumb them with hand.
- Grind chickpeas, mix yogurt and egg and shake them well.
- Mix red chili powder, black pepper powder, cloves, cinnamon stick, wheat flour, Balai, salt with yogurt except ghee.
- Add all the mixture to fish and leave them aside for 15 minutes.
- Thread the Fish Tikkas onto skewers (should be well spaced) and cook them on slow heat.
- Drizzle oil on both sides of the fish while grilling. You can also bake them in oven.
- Serve the dish with salad and chutney
