Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Mahi (fish) Tikka
 
 
Prepration: 30 mins.
Cooking: 8 mins.
Serves 6 Cal/Ser 93
 
Ingredients
500 gm boneless Singhara or Sole fish - cut into 2" cubes
3 tbsp gramflour (besan), 1 tbsp lemon juice
1ST MARINADE
2 tbsp vinegar or lemon juice
½ tsp red chilli powder, ¼ tsp salt
2ND MARINADE
½ cup yogurt - hang for 30 minutes
½ tsp carom seeds (ajwain)
2 tsp ginger-garlic paste
½ tsp garam masala powder
1 tsp salt, ½ tsp pepper, 1 tbsp cornflour
 
Method
1. Rub the fish well with gramflour and lemon juice to remove the fishy odour. Keep aside for 15 minutes. Wash well and pat dry on a kitchen towel. Prick fish all over with a fork.
2. Marinate in 1st marinade for ½ hour.
3. In a bowl mix all the ingredients of the 2nd marinade. Add fish. Refrigerate for 1-2 hours.
4. At serving time, cover rack with foil. Grease it. Place tikkas on it. Grill for 8 minutes, turning once in between.