Cooking Time Prep time 20 mins, cook 10 mins (plus marinating)
280 gm (1 cup) yogurt
800 gm rahu fish fillets
2 lemons, juice only
2½ cm piece of ginger
6 cloves of garlic
2 large red capsicums
2 tbsp pouring cream
½ tsp carom seeds
1 tbsp chilli powder
For grilling: vegetable oil (optional)
1 Put the yogurt in a strainer lined with muslin cloth for about 2 hours to drain off all the whey. Cut fish fillets into 5cm cubes. Season to taste with sea salt, add lemon juice and set aside.
2 Peel ginger and garlic and grind together into a fine paste in a blender with a little water. Cut the capsicums to the same size as the fish and place in a separate bowl with some salt and lemon juice. Place the yogurt, cream, ground ginger and garlic, carom seeds and chilli powder in a bowl and blend with a whisk. Place the fish into this mix, adjust the seasoning and marinate in the refrigerator for 3 hours.
3 Thread the fish and capsicum alternately onto skewers. Preheat the tandoor or chargrill to high. Cook for 6 minutes, remove and rest the skewers to let the excess moisture drain and collect in a tray. Just prior to serving, resume cooking for a further 3 minutes. Alternatively, this can be cooked in the oven. Preheat the oven to 200C. It will need a longer cooking time than on a grill. Baste with some oil if desired.
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