Fish tikka

⇐ Recipes from cookery books

Ingredients

whole fish such as sea bream, dorade or red snapper, cleaned but left whole

2 tbs finely grated fresh ginger

4 cloves of garlic, crushed or finely grated

1 tsp salt

6 tbs plain yoghurt

2 tbs olive oil

2 tsp turmeric

2 tsp mild chilli powder, or mix of cayenne and paprika

3 tsp cumin seed

Method

1. Slash the skin on both sides of the whole fish with a sharp knife. Mix the ginger, garlic and salt and rub all over the fish
2. Mix the yoghurt, oil and spices. Coat the fish inside and out, the chill until ready to cook.
3. Cook on a barbecue, or under a very hot grill. Cooking time will depend on size of fish and heat of the grill or barbecue, but the fish should be just coming off the bone - probably 6-8 minutes a side, less if not using whole fish.

BBC Good Food

indian