Fish tikka with garlic, turmeric and lime
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 4
Ingredients
- 500g firm white fish (such as cod, haddock or hake), cut into 5cm chunks
- 3 cloves garlic, crushed
- 2cm ginger, finely grated
- 1/2 tsp ground turmeric
- 1/2 lime, juiced, plus wedges to serve
- to serve salad leaves
MARINADE
- vegetable oil
- 1/2 tsp cumin seeds
- 3 cloves garlic, crushed
- 2 tsp gram flour
- 1/2 tsp mild chilli powder
- 2 tbsp Greek yoghurt
Method
- STEP 1
If using wooden skewers, put in water to soak before you start.
- STEP 2
Put the fish chunks on a plate and toss with the garlic and ginger. Sprinkle over the turmeric and lime juice then leave while you make the yogurt marinade.
- STEP 3
Heat 2 tbsp oil in a small saucepan over a low heat. Add the cumin seeds and fry for a minute, then add the garlic and fry for 10-15 seconds before adding the gram flour. Continue to cook on a low heat for 1 minute, stirring continuously. The mix will begin to foam. Add the chilli powder and stir for a few seconds. Turn the heat off and cool.
- STEP 4
Put the yogurt, a pinch of salt and the cooled gram flour mixture in a large mixing bowl and stir until combined. Add the fish pieces, mix and leave somewhere cool for 30 minutes.
- STEP 5
Heat the grill to high. Line a baking tray with foil and put a wire rack over it. Thread the fish pieces onto the skewers and put on the wire rack. Grill over a high heat for 4 minutes.
- STEP 6
Turn the fish over and cook for a further 3 minutes, or until cooked through and lightly charred. Serve with lime wedges and salad.
