Fish tikka
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
- 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
- Mix the yoghurt, oil and spices. Coat the fish inside and out, the chill until ready to cook.
- 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