Fish Tikka Recipe

Preparation and Cooking Instructions

1. 1

   Marinate the Tuna

   In a large bowl, combine the plain yogurt, ginger paste, garlic paste, lemon juice, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Mix well. Add the tuna fillet to the marinade, ensuring it is fully coated. Cover and refrigerate for at least 1 hour (or overnight for more flavor).

2. 2

   Prepare the Rice

   While the tuna is marinating, rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

3. 3

   Cook the Rice

   In a pot, add the soaked rice with 400 ml of water and a pinch of salt. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes until the rice is cooked and all the water is absorbed. Fluff with a fork and set aside.

4. 4

   Cook the Fish

   Preheat the tandoor or oven to a high temperature (around 220°C / 430°F). Thread the marinated tuna fillet onto skewers. Brush with vegetable oil and place in the tandoor or oven. Cook for about 10-12 minutes, turning occasionally, until the fish is cooked through and slightly charred.

5. 5

   Serve

   Remove the tuna from the skewers and serve on a bed of basmati rice. Garnish with fresh cilantro.