Tandoori Fish Tikka by Shah Ahmed Remax Saskatoon

Serve (4 to 5)

500 grams Fresh Fish Fillet (skinless)

Ingredients (A)

1 teaspoon Ginger (paste)

2 teaspoons Garlic (paste)

1 tablespoon Lemon Juice

1 tablespoon Chilli Powder

1 teaspoon Fish Curry Powder

1 teaspoon Garam Masala

A pinch Red Colour Powder

A pinch Yellow Colour Powder

4 tablespoons Plain Yoghurt

As necessary Salt

Ingredients (B)

As necessary Butter

As necessary Lemon Juice

1. Cut the fish into pieces (2 inches each), then soak and wash the fish with salt to remove the fishy smell.

2. Marinate the fish with the Ingredients (A).

3. Then put it into the refrigerator for 1 hours or so.

4. Then take it out from the refrigerator, and leave it for it to defrost, before cooking. Check the salt content, add in if neccesary

5. Cook it in the tandoori oven (clay oven) or cook it in the oven or grill it.

6. Preheat the oven at 250^oC before placing the fish into the oven.

7. Take the tray and grease it with cooking oil and place the fish on the tray.

8. Cook it in the oven for 4 minutes at 220^oC.

9. Remove the fish from the oven and strain off any liquid found on the tray. Turn it over to the other side, if neccesary.

10. Then smear it with butter and place it back into the oven for 6 to 8 minutes at 250^oC.

11. Once it is done, smear it with Ingredients (B).

12. Serve with mint or barbecue sauce.