Fish Skewers
Machli tikka is chunks of firm white fish marinated in spiced yoghurt and grilled on skewers with onion. The technique comes from the North Indian tandoor tradition, where the acidity of the yoghurt tenderises the fish and lets the spices penetrate the flesh.
The spice mix is built on cumin, coriander, garam masala, ginger, and a little clove. It is warm and rounded rather than sharp. The yoghurt forms a thin crust under the grill, keeping the fish moist inside.
Use a firm fish that can sit on skewers without falling apart – cod, pollock, or haddock all work well. Serve with lime wedges, a cool raita, and fresh mint leaves. The dish works both as a light main course and as a starter.
Ingredients
Serves 4
- 5 cm fresh ginger, grated
- 1 garlic clove, crushed
- 2 tsp ground cumin
- 1 tsp black pepper, freshly ground
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground cloves
- 1 tsp ground anise seeds
- 75 ml natural yoghurt
- 1 kg white fish fillet, skinless, cut into chunks
- 4 small onions, peeled
- oil, for brushing
To serve
- lime wedges
- raita
- fresh mint leaves
Directions
Mix the ginger, garlic, cumin, pepper, coriander, garam masala, clove, and anise seeds in a bowl. Stir in the yoghurt until the marinade is smooth.
Toss the fish chunks in the marinade so they are coated on all sides. Refrigerate for at least 1 hour.
Soak wooden skewers in cold water for 20–30 minutes so they do not burn under the grill.
Cut the onions into thick slices. Thread alternating onion slices and marinated fish chunks onto the skewers.
Brush the skewers with the remaining yoghurt marinade and a little oil. Place on an ovenproof dish.
Grill under a preheated oven grill for 10–15 minutes until the fish is cooked through and the surface is golden. Turn the skewers halfway through and brush with more marinade and oil if they look dry.
Serve with lime wedges and raita. Scatter the raita with fresh mint leaves.
Notes
Active time about 15 minutes plus 1 hour marinating. Grilling time 10–15 minutes.
Cod, pollock, and haddock are all good choices. Avoid very lean or very soft fish – they will fall off the skewer. Salmon loin also works but gives a richer, more pronounced flavour.
The skewers can also be cooked on a smoking hot griddle pan or over coals if the weather allows. Over coals they pick up a more obvious smokiness.
Raita is quickly made from yoghurt, grated cucumber, a little salt, and ground cumin.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Boondi Raita
