RECIPE OF THE WEEK : GONDHORAJ MAHI TIKKA

BY CHEF SUNAYAN PRAMANIK

EXECUTIVE CHEF,

THE LALiT GREAT EASTERN, KOLKATA

INGREDIENTS:

• 500g Boneless Kolkata Beckti Cubes
• ¼ cup  Gondhoraj Lemon Juice
• Salt as required
• ½ cup Yoghurt
• ½ cup cream
• 2 tsp Ginger Paste
• 2 tsp Garlic paste
• 1 tsp chilli powder
• Oil as needed
• 2 tsp Amchur powder
• 1 tsp roasted and ground cumin seeds
• 2 tsp roasted and ground fenugreek seeds
• 1 tsp turmeric powder
• 1 gram tbsp flour

METHOD:

1. For the fish tikka marinade, mix the fish cubes with lemon juice, turmeric powder, and salt.
2. Keep it aside for 20-30 minutes.
3. Now, mix with all the other spices like chilli powder, garlic paste, ginger paste, gram flour, egg yolks, amchur powder, fenugreek seeds, cream, and cumin powder.

4. Skewer your fish pieces, coat with lemon rind and grill them in a greased frying pan/ grill/barbecue/Tandoor until perfectly golden on all sides and cooked through.

5. Serve hot!