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CHEF'S CORNER
A fishy affair ?
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Bored of chicken tikka? Monish Gujral provides another option
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Photo: Anu Pushkarna
Derivation Fish tikka masala is an anytime dish
Chicken tikka masala is common. You find it across the globe. It has become so familiar that, in fact, different countries have been claiming ownership over it. But I think it is a derivative of the pre-eminent butter chicken! Since chicken tikka mas
ala is such a hit, fish tikka masala can’t be too far behind. Fish tikka masala works well because the ingredients complement the fish while not taking away from its essence. The recipe might seem long, but the taste is worth every bit of effort. You must ensure that the fish is fresh. I like to use sole fish because it is not too bony and can be cut into sizeable pieces.
Fish tikka masala works well as a snack and with the main meal. Though I think you can make a meal of it by itself!
Fish tikka masala
Ingredients
500 gms sole fish, cut into cubes
1 tbsp lemon juice
For the first marinade
2 tbsp lemon juice
Salt to taste
1 tsp red chilli powder
For the second marinade
1 tsp ginger paste
2 tsp garlic paste
3 tbsp yoghurt
1/2 tsp carom seeds (ajwain)
1 tsp dry fenugreek seeds (kasoori methi)
2 drops red colour
2 tbsp gram flour
Refined oil for basting
1 tbsp chaat masala
Method
Rub the fish with lemon juice, wash and pat dry. For the first marinade, mix all ingredients and rub into the fish and keep aside for 30 minutes. For the second marinade, mix all the ingredients together and rub into the fish. Add gram flour rub all over and keep aside for 30 minutes. Grill in medium hot oven for 10 minutes. Then remove and baste with oil, return to the oven and grill for three to four minutes till done.
Remove and keep aside. This is a dish in itself and can be eaten as a starter, sprinkled with chaat masala and served with onion rings and mint chutney. However, I am going to make the fish tikka masala using this.
For the tikka masala
Ingredients
2 tbsp refined oil
1 onion chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
300 ml to 1 and 1/2 cups Tomato puree
1 tsp lemon juice
1/2 cup cream
2 1/2 tbsp butter-
1 tbsp green chopped coriander
Method
Heat oil in a pan. Add onion and sauté till golden brown. Mix ginger and garlic paste and stir for two to three minutes. Stir in all the spices and sauté for four to five minutes slowly adding the fish tikka cubes. Add green chilli, tomato puree and lemon juice. Stir for about four minutes. Add butter and stir till it dissolves. Stir in cream and remove from fire.
Serve hot, garnished with fresh chopped coriander
(The author is MD, Moti Mahal Tandoori Trail chain of restaurants and can be e-mailed at motimahal@vsnl.com)
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