Bhatti da Macchi Tikka

Written by on in Chefs Atelier

Bhatti da Macchi Tikka

Ingredients                                                     

180gm Fish tikka (Cube – 2.5inch x 2.5inch)                                                      

50gm Ginger garlic paste                                                                                                   

2no Lime (juice)                                                                                              

20gm Kashmiri chili paste

50gm Hung yoghurt

25ml Mustard oil for marination  

5gm Garam masala powder                                              

50gm Unsalted butter (Melted – for basting)                    

Salt to taste (Preferably rock salt, though any salt will do)    

Chat masala – Optional       

1no Lime wedges                                                  

Method

Marinate the fish cube with salt, 10gms of ginger garlic paste & half of the lime juice. Keep it aside for 20 minutes.

Take a flat pan, add salt, Kashmiri chili paste, ginger garlic paste, remaining lime juice, mustard oil & garam masala powder, and rub it well with your palms for a minute.

Add hung yogurt and mix well. Your final marination is ready.

Gently squeeze the marinated fish tikkas, add to the final marination and mix well. Keep it aside for an hour.

Take SS skewers, and pierce in the marinated tikkas on the skewers.

Take a pre-heated bhatti (charcoal bar-be-que), and cook the fish on the bhatti for 5-6 minutes. Give it some rest and baste it with melted butter.

Again cook it on the bhatti for another 6-8 minutes. (Cooking time of the fish depends on the thickness of the tikkas and the fish you choose)

Once the tikkas are cooked, apply some melted butter, squeeze fresh lime, and sprinkle little chaat masala.

Serve it with onion rings, lime wedges & mint chutney.

Note:

Ensure the fish tikka is not over-cooked.

I recommend Red Snapper, Seabass, Indian Salmon, Barramundi, or any other sea fish of your choice.