Name: Fish Tikka
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 250.00 ml yoghurt plain; 0.00 onion half, finely chopped; 2.00 cm fresh ginger grated; 4.00 garlic cloves, crushed; 5.00 ml coriander ground; 30.00 ml lemon juice; 8.00 ml garam masala; 5.00 ml chillies powder; 30.00 ml tomato purée; 5.00 ml salt; 500.00 g hake fillets; 2.00 onions cut into chunks; 1.00 pepper red, green, yellow, chunks; 250.00 ml rice briyani, cooked; 0.00 wooden skewers

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Ingredients (15)

For Marinade:

250.00 ml	yoghurt — plain
0.00	onion — half, finely chopped
2.00 cm	fresh ginger — grated
4.00	garlic — cloves, crushed
5.00 ml	coriander — ground
30.00 ml	lemon juice
8.00 ml	garam masala
5.00 ml	chillies — powder
30.00 ml	tomato purée
5.00 ml	salt
500.00 g	hake fillets
2.00	onions — cut into chunks
1.00	pepper — red, green, yellow, chunks
250.00 ml	rice — briyani, cooked
0.00	wooden skewers

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Method:

To make marinade: Mix together all ingredients, except for fish, peppers and rice.

Cut fish into bite-sized chunks. On a skewer, alternately thread chunks of
fish, onion and peppers. Place skewers in a shallow dish, spoon marinade over and turn, so that fish and vegetables are coated. Cover and marinate for 1 hour.
Pre-heat grill. Lift skewers out of the marinade and cook for 5 to 6 minutes on grill, turning once, or until fish is cooked and firm, and both fish and vegetables are slightly charred.
Serve on cooked briyani rice (a mixture of basmati rice, lentils and briyani spice mix).